Pesto Roast Lamb With Ratatouille

Serve up a French-inspired dish with this succulent pesto roast lamb served with stewed vegetables and crusty bread.

The ingredient of Pesto Roast Lamb With Ratatouille

• 2 5kg coles australian whole lamb leg roast
• 1 3 cup 90g basil pesto
• 1 red capsicum thickly sliced
• 1 yellow capsicum thickly sliced
• 1 large eggplant coarsely chopped
• 2 zucchini coarsely chopped
• 1 red onion cut into wedges
• 1 4 cup 60ml olive oil
• 2 tablespoons balsamic vinegar
• 2 sprigs rosemary leaves removed
• 250g vine ripened cherry tomatoes
• basil leaves to serve
• crusty bread to serve

The Instruction of pesto roast lamb with ratatouille

• preheat oven to 180c use a small sharp knife to make shallow cuts over the surface of the lamb rub pesto all over the lamb and into the cuts place in a large roasting pan season roast for 1 hour covering lamb with foil if necessary to prevent overbrowning
• combine capsicum eggplant zucchini and onion in a bowl toss with oil and vinegar season arrange in pan around lamb and roast adding tomatoes to the pan for the last 15 mins of cooking for a further 1 hour transfer lamb to a plate and cover with foil set aside for 30 mins to rest
• slice lamb and serve with ratatouille basil and crusty bread

Nutritions of Pesto Roast Lamb With Ratatouille

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