Roast Lamb and Summer Vegetables with Mint Pesto Roast Lamb and Summer Vegetables with Mint Pesto

Roast Lamb and Summer Vegetables with Mint Pesto

Eat with plenty of garlic bread.  

prep time
15 mins

cook time
30 minutes

6 people


  • 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.