Recipe Pesto roast lamb with ratatouille : Practical and Delicious

Recipe Pesto roast lamb with ratatouille : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pesto roast lamb with ratatouille. You are currently reading Recipe Pesto roast lamb with ratatouille : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Pesto roast lamb with ratatouille requires 45m, cook 2h and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Serve up a French-inspired dish with this succulent pesto roast lamb served with stewed vegetables and crusty bread.

Ingredients:

13 Ingredients

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  2.5kg Coles Australian Whole Lamb Leg Roast
  
  
  


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  1/3 cup (90g) basil pesto
  
  
  


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  1 red capsicum, thickly sliced
  
  
  


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  1 yellow capsicum, thickly sliced
  
  
  


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  1 large eggplant, coarsely chopped
  
  
  


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  2 zucchini, coarsely chopped
  
  
  


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  1 red onion, cut into wedges
  
  
  


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  1/4 cup (60ml) olive oil
  
  
  


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  2 tbsp balsamic vinegar
  
  
  


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  2 sprigs rosemary, leaves removed
  
  
  


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  250g vine-ripened cherry tomatoes
  
  
  


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  Basil leaves, to serve
  
  
  


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  Crusty bread, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C. Use a small, sharp knife to make shallow cuts over the surface of the lamb. Rub pesto all over the lamb and into the cuts. Place in a large roasting pan. Season. Roast for 1 hour, covering lamb with foil if necessary to prevent overbrowning.
  
  
  


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  Step 2
  
  
  
  
  Combine capsicum, eggplant, zucchini and onion in a bowl. Toss with oil and vinegar. Season. Arrange in pan around lamb and roast, adding tomatoes to the pan for the last 15 mins of cooking, for a further 1 hour. Transfer lamb to a plate and cover with foil. Set aside for 30 mins to rest.
  
  
  


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  Step 3
  
  
  
  
  Slice lamb and serve with ratatouille, basil and crusty bread.
  
  
  

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