Thursday, 5 May 2011

Lamb in a Pan

Whilst flicking through some of Mother's magazines I spied this receipe and it ticked all my boxes - easy, one pot dish, yummy looking - so I pinched it.  It came from the April 2011 issue of House Beautiful, but I have changed a few bits to suit 2 greedy people.

Roast Lamb with Summer Vegetables & Mint Pesto

500g Jersey new potatoes
500g lamb neck fillet, cut into chunky cubes
3 cloves garlic - chopped finely
1 small aubergine, cut into chunks
1 red pepper, deseeded and chunked
1 onion, chunky chopped
2 tbsp Olive Oil

For the Pesto
6 tbsp toasted roasted flaked almonds
Big bunch of fresh mint leaves
2 tsp Dijon mustard
4 tbsp Olive Oil

Place the potatoes, lamb, garlic, aubergine, red pepper and onion into a roasting pan, drizzle over the oil, season well and toss around to get everything coated.
Pop into an oven at 190oc/170oc fan and roast away for 45 minutes.
In the meantime, take your almonds, mint leaves and mustard and blitz in a blender, when a rough paste is achieved dribble in the oil whilst the machine is still whirring away, season to taste.  Plate up and serve the dollop of pesto over the top.

This really was easy and it looked special and was extremely tasty.  The mint pesto was so fresh and cut through the fatty lamb.  Next time I may add a few herbs to the roasting tin with the lamb, a sprig of fresh rosemary probably, just something to give it a little lift or may be even spike to pesto with something a little sharper, lemon maybe, just to give it a little zing.

Apologies for the piccys, only had my phone to hand!

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