Roast Lamb with Vegetables and Pesto
Ingredients
- Ingredients
- 2 Lamb ribs (Per 6 ribs)
- 100 grams black Olives (pitted)
- 2 sprigs thyme
- 2 sprigs parsley
- 50 grams butter
- 250 grams Pine nuts
- 2 slices white bread
- For the vegetables
- 2 Tomatoes
- 1 small yellow paprika
- 1 small onion
- 4 Tbsps Basil pesto (jarred)
- vegetable oil (for the baking dish)
- thyme (for garnish)
Preparation steps
Pluck the herbs and chop together with the olives.
Remove the crust from the bread and coarsely chop.
Toast the pine nuts in a dry skillet until fragrant and let cool. Place the herb and olive mixture along with the bread, butter and pine nuts in a blender and puree. Season with salt and place on parchment paper or plastic wrap cover with foil and roll out about 3 mm (approximately 1/8-inch) thick. Shape into a roll and wrap. Refrigerate until firm.
For the vegetables: Rinse and core the tomatoes and halve crosswise. Rinse the pepper, halve lengthwise and remove the seeds and white ribs and cut the pepper into large pieces. Peel and slice the onion. In a bowl, toss the tomatoes with pesto spread. Thread the tomato, onion and pepper onto one wooden skewer and place in a well-oiled baking dish.
Preheat the oven to 160°C (approximately 325°F). Rinse the lamb and pat dry. Season with salt and pepper and saute in 1 tablespoon oil on all sides. Transfer to the baking dish along with the vegetables. Cut the herb mixture into pieces and add to the baking dish. Season the meat with salt and pepper. Bake 20 minutes. Divide the ribs and serve with the vegetables and the pine nut mixture. Serve garnished with thyme.
