Lamb Stack with Capsicum, Eggplant and Pesto
Roast capsicums and grilled lamb with herbed pesto—quick weeknight meal with a burst of flavor!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/4 cup (20g) finely grated parmesan
- 1/4 cup (40g) roasted pine nuts
- 1 clove garlic, quartered
- 1/2 cup (125ml) olive oil
- 1 cup firmly packed fresh basil leaves
- 1 tablespoon lemon juice
- 2 red capsicums (400g)
- 1 eggplant (230g), cut into
- 8 slices crossways
- 4 lamb backstraps (800g)
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