Lamb & Vege Stack with Pesto & Goats Feta
Flavour Packed Lamb and Vege Recipe
4
Serves
25 mins
Prep Time
25 mins
Cook Time
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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Ingredients
3 Quality Mark lamb rumps
i
2 eggplants
i
sliced into 2cm thick rounds
1/4 cup olive oil
12 small vine tomatoes
100g feta cheese
crumbled
125g basil pesto
A small handful basil leaves
roughly chopped
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.
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.
Nutrition Information per Serving (550g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2410 kJ (576 kcal)
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)
