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Pesto-rubbed lamb with white bean caponata
Pesto-rubbed lamb with white bean caponata
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Prep Time:
25 minutes
Cook Time:
190 minutes
Total Time:
215 minutes
Sicilian roast pesto lamb with baked seasonal veggies.
Ingredients:
  • 1.5kg Lamb Leg
  • 65g pesto
  • 1 tsp lemon rind, finely grated
  • 2 zucchini, thickly sliced diagonally
  • 1 eggplant, cut into 3cm pieces
  • 2 baby fennel, cut into thin wedges
  • 36.40 gm olive oil
  • 1 yellow or red capsicum, seeded, cut into 3cm pieces
  • 200g Perino tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 20.00 ml drained baby capers
  • 40.00 ml red wine vinegar
  • 62.50 ml basil leaves
Instructions:
  • Preheat your oven to 160C. Place the lamb in a baking dish and add 1 cup (250ml) water. Mix pesto and lemon rind in a bowl, then rub the mixture over the lamb. Season the lamb, cover it with foil, and roast for 2 1/2 hours.
  • Combine the zucchini, eggplant, and fennel on a baking tray, drizzle with oil, and toss to coat. Season to taste.
  • Preheat the oven to 180C. Place the lamb on a plate. Gently remove three-quarters of the liquid from the dish. Put the lamb back into the dish.
  • Place the lamb in the oven, uncovered, along with the zucchini mixture, and bake for 35-40 minutes, or until the lamb reaches your desired level of doneness. In the last 15 minutes of cooking, mix in the capsicum, tomato, garlic, capers, and beans with the zucchini. Once done, cover the lamb with foil and let it rest for 10 minutes before serving.
  • Gently mix vinegar and basil into the zucchini. Serve with lamb and white bean caponata.

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