Grilled Lamb with Roasted Pepper, Eggplant And a Basil Pesto

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Grilled Lamb with Roasted Pepper, Eggplant And a Basil Pesto Ingredients

4 180 g; (6 -7oz) pieces of,	; 1cm thick rounds,
; lamb backstrap	; skin on
2 Baby finger eggplants; cut	4 Pieces baby corn
; lengthwise	1 Courgette
1 Red capsicum; roasted and	4 Baby yellow squash
; removed, cut into	8 Spears of asparagus
; strips	100 g Baby spinach; (4oz)
1 Yellow capsicum; roasted and	150 ml Olive oil; (1/4 pint)
; remove, cut into	Sea salt and freshly cracked
; strips	4 tb Basil pesto
1 lg Potatoes; boiled and cut	Extra virgin olive oil
(1 to 2)	Balsamic vinegar

Instructions for Grilled Lamb with Roasted Pepper, Eggplant And a Basil Pesto

Clean the lamb of any sinew and fat. Bring to room temperature. Brush the eggplant and potato round with oil, season and cook them over the chargrill or in a grill pan. Be sure to get the darkened grill marks. Grill until tender but not mushy. Put them to one side. Slice the courgette and grill the corn, asparagus and squash. Brush the lamb with olive oil and season. Seal all sides in a hot pan and then roast in a hot oven for 5 minutes, or until medium rare. Let rest for 5 minutes in a warm plate. To serve:Reheat the vegetables under the grill or in the oven. Place one potato disc on each plate, top with capsicum strips and eggplan(alternate the colours). Quickly saut? spinach and place a little on each vegetable stack. Slice the lamb in half on an angle across the grain and stand on top of the vegetable pile. Top the meat with a tbsp of pesto. Put a few drops of balsamic vinegar into some extra virgin olive oil and drizzle around the plate and serve. Converted by MC_Buster. Per serving: 375 Calories (kcal); 34g Total Fat; (81% calories from fat); 5g Protein; 13g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: LambCuisine: Uncategorized

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