• Lamb rataouille with pesto dressing

    Not your typical ratatouille, but once you try our spin on it- Lamb rataouille with pesto dressing recipe, you wont look back . These fresh and vibrant ingredients ,make the perfect dish for entertaining and just a breeze to make.

     

    SERVES 4| TOTAL TIME 1 hour | Healthy | Gluten-free |Dairy-free

     

    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

     

    METHOD

    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.

    FOOD TEAM TIP: Feel free to substitute the pine nuts in the pesto for sunflower seeds .

     

    Lamb rataouille with pesto dressing

    Serves: 4
    Total Time: 1 hour 55 minutes

    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

    1

    Preheat the oven to 200°C. Oil two large shallow baking trays.

    2

    Combine brinjals, baby marrow, onion, pepper, tomatoes, garlic and oil in a large bowl. Season. 

    3

    Divide vegetables between trays. Roast, uncovered, for 25 minutes or until vegetables are tender, turning occasionally.

    Pesto dressing

    4

    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.

    5

    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.

    6

    Serve lamb, vegetables and cheese on a large platter; drizzle with dressing.

    Made this recipe ? Tag us @foodandhomesa #cookingwithFH on Instagram

    ALSO SEE: Lamb, pomegranate and hummus tarts

    ALSO SEE: Basil-infused gin martini

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    Author

    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.