Pesto Lamb with Balsamic Roasted Veggies and Feta

Pesto Lamb with Balsamic Roasted Veggies and Feta

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, July 29, 2018.
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Tonight brings an all round delicious and nutritious dish! Your plate with be packed full with fresh, seasonal veggies, topped with strips of succulent quality New Zealand lamb (what we do best!) and drizzled with a creamy tomato pesto, that we think will be a hit around the dinner table. Enjoy!

Ingredients

Veggies

  • 600g orange kumara
  • 1 carrot
  • 1 beetroot
  • 1 Tbsp GF balsamic vinegar
  • 1/3 bag baby spinach
  • 100g feta cheese

Lamb

  • 550g lamb leg steaks (at room temperature)
  • 3 Tbsp water
  • 50g tomato pesto
  • ¼ cup yoghurt

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Scrub and dice kumara 3cm; dice carrot 2cm; peel and dice beetroot 2cm.
  2. Toss kumara, carrot and beetroot with balsamic vinegar and a drizzle of oil on prepared tray. Season and cook for about 25 minutes, until golden. Turn once during cooking. Remove tray from oven and toss through spinach and feta.
  3. Pat lamb dry and season with salt. When veggies have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium (depending on thickness) or until cooked to your liking. Remove lamb from pan and set aside to rest for 2-3 minutes.
  4. Keep the pan on medium-high heat, add water and scrape the bottom with a wooden spoon, to release pan brownings. Add pesto and lamb resting juices and stir, until warmed through.
  5. Remove pan from heat, stir through yoghurt and season. Cut lamb thinly against the grain.
  6. Divide roasted veggies between plates and top with lamb slices. Drizzle with pesto yoghurt sauce.

Nutritional Information

Energy 1939 kj
463 kcal
Protein 31.4g
Carbohydrate 30.4g
Fat 23.3g