Roast Lamb and Summer Vegetables with Mint Pesto

A wonderful alfresco lamb recipe with cubes of lamb neck fillets, new potatoes and Mediterranean vegetables, roasted and served with a mint pesto.

Prep Time: 15 mins

Cook Time: 35 minutes

Serves: 6 people

Ingredients

  • 675g lean lamb neck fillet, or boneless shoulder steak, cubed
  • 450g new potatoes, peeled and quartered
  • 3 garlic cloves, peeled and crushed
  • 2 small aubergines, peeled and cut into chunks
  • 2 small red peppers, cored, deseeded and cut into large chunks
  • 4 tablespoons extra virgin olive oil

  • For the Mint Pesto:

  • 4 tablespoons flaked almonds, toasted
  • 1 large bunch fresh mint leaves, stalks removed
  • 2 teaspoons Dijon or wholegrain mustard
  • 6 tablespoons extra virgin olive oil

Method

  1. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
  2. Parboil the potatoes for 5-7 minutes. Drain and set aside.
  3. In a large roasting tin, mix together the lamb, potatoes, garlic, aubergines, peppers, oil and seasoning then spread out evenly.
  4. Roast for 30-35 minutes until the lamb is melting tender and the vegetables are cooked. From time to time during cooking shake the pan.
  5. Meanwhile prepare the pesto: Put the almonds, mint leaves, mustard and seasoning in a food processor or blender and blend to a rough paste. Gradually add the oil in a steady flow. Season well.
  6. Spoon the pesto into a bowl and serve with the lamb with plenty of garlic bread.

Tips:

Use a rolled lamb shoulder joint as an alternative.