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Lamb & Vege Stack with Pesto & Goats Feta

Flavour Packed Lamb and Vege Recipe

4

Serves

25 mins

Prep Time

25 mins

Cook Time

Brooke Campbell

Recipe author

Brooke Campbell

This no-fuss recipe is easy to make, combining fresh and simple ingredients to deliver a flavour packed meal. Barbecued lamb rump combined with the sweetness of cooked vine tomatoes and saltiness of goat’s feta, topped generously with basil pesto is a match made in heaven. The eggplant soaks up all the delicious flavours to tie the dish together. Perfect to utilize the BBQ or cook everything in the oven.

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Lamb,

Breakfast & Brunch,

Dinner,

National Lamb Day,

Ingredients

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3 Quality Mark lamb rumps

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2 eggplants

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sliced into 2cm thick rounds

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1/4 cup olive oil

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12 small vine tomatoes

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100g feta cheese

crumbled

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125g basil pesto

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A small handful basil leaves

roughly chopped

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A pinch of salt and pepper

Method

To Grill Vegetables

To Grill Lamb

To Serve

1

Heat barbecue plate or grill to hot.

2

Brush the eggplant rounds with olive oil and season then cook for 3-4 minutes each side, brushing with olive oil when turned to avoid them drying out.

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Start Timer

3

Cook until softened and turning golden brown.

4

Remove and cover to keep warm.

5

Add the tomatoes and cook until the skin begins to blister, brushing with olive oil, until soft.

6

Remove and keep warm.

More info

Nutrition Information per Serving (550g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2410 (576)kJ

Protein

36g

Total Fat

4.2g

Saturated Fat

9.2g

Carbs

12.2g

Sugars

10.2g

Sodium

745mg

Iron*

3.1mg

* Percentage of recommended daily intake (Aust/NZ)

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