Pesto Roasted Lamb with Sicilian inspired Roasted Vegetables
Try this Sicilian-inspired roast pesto lamb served with roasted vegetables. So simple and tasty, the pesto makes a lovely crust on the outside of the lamb - a recipe to make your Sunday lunch extra special.
Serves 6
Effort: Moderate
Prep: 15 mins
Cook: 3hr 10 mins
Gluten Free
Ingredients
1.5kg Lamb Leg
2 tbsp pesto seasoning, Spicetub
1 tsp lemon rind, finely grated
2 zucchini, thickly sliced diagonally
2 parsnips, peeled & thickly sliced diagonally
1 fennel bulb, cut into thin wedges
4 tbsp olive oil
1 red capsicum, seeded, cut into 3cm pieces
200g cherry tomatoes
2 garlic cloves, thinly sliced
1 tbsp drained baby capers
400g can cannellini beans, rinsed, drained
2 tbsp red wine vinegar
1/4 cup basil leaves
Instructions
Preheat oven to 160c/ 140c fan. Combine the pesto mix, 2 tbsp olive oil and lemon rind in a bowl. Rub all over the lamb and season well.
Place lamb in a roasting dish & pour 1 cup (250ml) water into the bottom. Cover with foil. Roast for 2 1/2 hours.
Meanwhile, combine the zucchini, parsnips and fennel on a baking tray. Drizzle with olive oil. Toss to coat. Season.
After 2 1/2 hours increase oven to 200c/ 180c fan. Transfer lamb to a plate and carefully drain three-quarters of water from roasting dish. Add veggie mix and place the lamb back into the dish.
Bake lamb, uncovered, with veggie mixture for 35-40 mins or until lamb is cooked to your liking. Add the capsicum, tomato, garlic, capers and beans for the last 15 mins of cooking time.
Cover lamb with foil and set aside for 10 mins to rest.
Add red wine vinegar and basil just before serving. Toss gently to combine.
Serve lamb over roasted vegetables.
Hints & tips
Lamb: This recipe will work with a bone in joint or butterflied. If you are using a butterflied joint adjust the cooking time slightly to 2 hours instead.
Veggies: The veggies used in this recipe can be swapped to what you have on hand.
Serving suggestion: Simply serve with roasted potato and/ or warm crusty bread.
Storage: Refrigerate for 3 days in a air tight container. This dish isn’t suitable for freezing.
