Roast Lamb and Summer Vegetables with Mint Pesto

Roast Lamb and Summer Vegetables with Mint Pesto

Time to prepare: 
15 minutes
Cooking time: 
30 minutes
Suitable for Halal cookery: 

Eat with plenty of garlic bread.


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  • 675g/1½lb lean lamb neck fillet, or boneless shoulder steak, cubed
  • 450g/1lb 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
  • 60ml/4tbsp extra virgin olive oil
  • Salt and freshly milled black pepper
  • *For the Mint Pesto:
  • 60ml/4tbsp flaked almonds, toasted
  • 1 large bunch fresh mint leaves, stalks removed
  • 10ml/2tsp Dijon or wholegrain mustard
  • 90ml/6tbsp extra virgin olive oil
  1. Preheat the oven to Gas mark 5, 190°C, 375°F.
  2. Parboil the potatoes in boiling salted water 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.
Use a rolled lamb shoulder joint as an alternative.