Roast Lamb and Summer Vegetables with Mint Pesto | Recipe | Simply Beef & Lamb
Roast Lamb and Summer Vegetables with Mint Pesto
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Cooking tools:
- Food processor
- Blender
- Roasting pan
- Oven
- Pot
- Colander
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 675g lean lamb neck fillet, or boneless shoulder steak, cubed
- 450g new potatoes, peeled and quartered
- 3 garlic cloves, peeled and crushed
- 2 small aubergines, peeled and cut into chunks
- 2 small red peppers, cored, deseeded and cut into large chunks
- 4 tablespoons extra virgin olive oil
- 4 tablespoons flaked almonds, toasted
- 1 large bunch fresh mint leaves, stalks removed
- 2 teaspoons Dijon or wholegrain mustard
- 6 tablespoons extra virgin olive oil
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