- 0:25 Prep
- 3:10 Cook
- 6 Servings
- Advanced
Try this Sicilian-inspired roast pesto lamb served with seasonal baked veggies.
Ingredients
- 1.5kg Coles Australian Lamb Leg
- 1/4 cup (65g) basil pesto
- 1 teaspoon lemon rind, finely grated
- 2 zucchini, thickly sliced diagonally
- 1 eggplant, cut into 3cm pieces
- 2 baby fennel, cut into thin wedges
- 2 tablespoons olive oil
- 1 yellow or red capsicum, seeded, cut into 3cm pieces
- 200g Perino tomatoes, halved
- 2 garlic cloves, thinly sliced
- 1 tablespoon drained baby capers
- 400g can cannellini beans, rinsed, drained
- 2 tablespoons red wine vinegar
- 1/4 cup basil leaves
Method
- Step 1Preheat oven to 160C. Place lamb in a baking dish. Pour 1 cup (250ml) water into dish. Combine the pesto and lemon rind in a bowl. Rub over lamb. Season. Cover with foil. Roast for 2 1/2 hours.
- Step 2Meanwhile, combine the zucchini, eggplant and fennel on a baking tray. Drizzle with oil. Toss to coat. Season.
- Step 3Increase oven to 180C. Transfer lamb to a plate. Carefully drain three-quarters of water from dish. Return lamb to dish.
- Step 4Bake lamb, uncovered, with zucchini mixture for 35-40 mins or until lamb is cooked to your liking. Add the capsicum, tomato, garlic, capers and beans to the zucchini mixture for the last 15 mins of cooking time. Cover lamb with foil and set aside for 10 mins to rest.
- Step 5Add vinegar and basil to the zucchini mixture. Toss gently to combine. Serve lamb with the white bean caponata.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2406 kj
Energy
30g
Fat Total
30g
Saturated Fat
9g
Fibre
58g
Protein
409mg
Sodium
8g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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