Rustic Lamb Chunkies with Pesto and Mediterranean Vegetables
Rustic Lamb Chunkies - Forequarter L013
Serves: 10
Ingredients: 10 x 150g lean lamb shoulder chunkies – mini roasts
For the mini pesto:
100g flaked almonds, toasted
1 large bunch fresh mint leaves, stalks removed
1tbsp Dijon mustard
150ml olive oil
Salt and freshly milled black pepper
Ingredients: 10 x 150g lean lamb shoulder chunkies – mini roasts
For the mini pesto:
100g flaked almonds, toasted
1 large bunch fresh mint leaves, stalks removed
1tbsp Dijon mustard
150ml olive oil
Salt and freshly milled black pepper
For the Mediterranean vegetables:
1kg new potatoes, peeled and diced, about 3cm
4 garlic cloves, peeled and crushed
3 aubergines, cut into bite-sized pieces
3 red peppers, deseeded and cut into
bite-sized pieces
4tbsp olive oil
Salt and freshly milled black pepper
1kg new potatoes, peeled and diced, about 3cm
4 garlic cloves, peeled and crushed
3 aubergines, cut into bite-sized pieces
3 red peppers, deseeded and cut into
bite-sized pieces
4tbsp olive oil
Salt and freshly milled black pepper
Method
For the Mint Pesto:
Put the almonds, mint, 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. Set aside half of the pesto until service.
Use the remaining pesto to coat the lamb shoulder portions. Cover and refrigerate for at least 30 minutes, or overnight.
For the Mediterranean vegetables:
Blanch the potatoes in boiling salted water.
Drain and set aside.
In a large roasting tin, mix together the potatoes, garlic, aubergines, peppers, oil and seasoning then spread out evenly.
For the Mint Pesto:
Put the almonds, mint, 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. Set aside half of the pesto until service.
Use the remaining pesto to coat the lamb shoulder portions. Cover and refrigerate for at least 30 minutes, or overnight.
For the Mediterranean vegetables:
Blanch the potatoes in boiling salted water.
Drain and set aside.
In a large roasting tin, mix together the potatoes, garlic, aubergines, peppers, oil and seasoning then spread out evenly.
To serve:
Preheat the oven to Gas mark 5, 190°C, 375°F.
Roast the vegetables for 20 minutes until cooked but still retaining their colour. Roast the lamb for 15 minutes or until cooked to requirement.
Preheat the oven to Gas mark 5, 190°C, 375°F.
Roast the vegetables for 20 minutes until cooked but still retaining their colour. Roast the lamb for 15 minutes or until cooked to requirement.
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