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How to make Pesto roast lamb with ratatouille

Yield = 6
Prep time: 0:45
Cook time: 2:00
Total time: 2:45

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 Slice lamb and serve with ratatouille, basil and crusty bread.