Name: Pesto roast lamb with ratatouille
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 1
Cuisine: french
Ingredients: 2.5kg Whole Lamb Leg Roast; 90g 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; 60ml olive oil; 40.00 ml balsamic vinegar; 2 sprigs rosemary, leaves removed; 250g vine-ripened cherry tomatoes; Basil leaves, to serve; Crusty bread, to serve

Pesto roast lamb with ratatouille

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Prep Time:
45 minutes

Cook Time:
120 minutes

Total Time:
165 minutes

Indulge in a flavorful French pesto roast lamb with hearty stewed vegetables and crusty bread.

Ingredients:

2.5kg Whole Lamb Leg Roast
90g 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
40.00 ml balsamic vinegar
2 sprigs rosemary, leaves removed
250g vine-ripened cherry tomatoes
Basil leaves, to serve
Crusty bread, to serve

Instructions:

Preheat the oven to 180C. Score the lamb with a small, sharp knife. Coat the lamb with pesto, making sure to get it into the cuts. Place the lamb in a large roasting pan, season it, and roast for 1 hour. If needed, cover the lamb with foil during cooking to avoid overbrowning.
In a bowl, mix capsicum, eggplant, zucchini, and onion. Drizzle with oil and vinegar, season well. Place around lamb in a roasting pan. Roast for 45 minutes, then add tomatoes for the last 15 mins. Remove lamb to a plate, cover with foil, and let rest for 30 mins.
Serve the sliced lamb with colorful ratatouille, fresh basil, and crunchy crusty bread.

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