Lamb rataouille with pesto dressing

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 .

Print Recipe

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.

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