Lamb & Vege Stack with Pesto & Goats Feta
Flavour Packed Lamb and Vege Recipe
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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Breakfast & Brunch,
National Lamb Day,
3 Quality Mark lamb rumps
1/4 cup olive oil
2, sliced in thick rounds eggplants
12 small vine tomatoes
100g feta cheese
150g basil pesto
A handful of chopped basil leaves
A pinch of salt and pepper
To Grill Vegetables
To Grill Lamb
To Make Pesto
Heat barbecue plate or grill to hot.
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.
Cook until softened and turning golden brown.
Remove and cover to keep warm.
Add the tomatoes and cook until the skin begins to blister, brushing with olive oil, until soft.
Remove and keep warm.
Nutrition Information per Serving (550g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)