If you’re looking to elevate your next dinner party or weekend braai, this lamb ratatouille with pesto dressing is guaranteed to impress. Tender, buttery lamb is served alongside a colourful medley of roasted Mediterranean vegetables, creamy goat’s cheese and a vibrant homemade basil pesto dressing. Fresh, flavour-packed and surprisingly easy to prepare, it’s the kind of showstopping meal that’s perfect for sharing with family and friends.
Lamb rataouille with pesto dressing
Ingredients
- 5 baby brinjals, thickly sliced lengthways
- 1 baby marrow, thickly sliced lengthways
- 1 red onion, cut into wedges
- 1 red bell pepper, quartered lengthwise, seeds removed
- 1 yellow pepper, quartered lengthwise, seeds removed
- 250 grams cherry truss tomatoes
- 1 bulb garlic, halved crossways
- 1 tbsp olive oil
- 900 grams lamb or beef fillet
- 3 tbsp butter
- 120 grams firm goat’s cheese
- Pesto dressing
- 2 garlic cloves, crushed
- 2 tbsp finely grated parmesan
- 1 tbsp toasted pine nuts
- 1 tbsp lemon juice
- ½ cup firmly packed fresh basil leaves
- ⅓ cup olive oil
Instructions
Preheat the oven to 200°C. Oil two large shallow baking trays.
Combine brinjals, baby marrow, onion, pepper, tomatoes, garlic and oil in a large bowl. Season.
Divide vegetables between trays. Roast, uncovered, for 25 minutes or until vegetables are tender, turning occasionally.
Pesto dressing
Place garlic, parmesan, pine nuts, juice, and bail in a food processor. Pulse until roughly chopped. Pour in the oil and blend simultaneously until emulsified.
Add some oil to a large frying pan and place on medium-high heat. Season lamb well, add to the pan cook for 5 minutes on each side or until browned and cooked, add the butter while cooking and spoon over the steak as it cooks. Remove from the pan; rest, covered, for 5 minutes before slicing thickly.
Serve lamb, vegetables and cheese on a large platter; drizzle with dressing.
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Also See: Butternut and coconut soup with toasted seeds
Butternut and coconut soup with toasted seeds
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.