Balsamic Roasted Lamb and Mediterranean Veg with Parsley Pistachio Pesto
A leg of lamb is a favourite that is easy to prepare, especially when you roast your veg in the same dish. In this vibrant version, balsamic vinegar adds a piquant note to cut through the richness of the lamb, cooking with the wine to provide an easy pan sauce. The fresh parsley and pistachio pesto adds brightness to finish.
Ingredients
4 cloves garlic
1 leg of lamb, approx. 2.2kg
Olive oil
3 Tbsp balsamic vinegar
6 or more bay leaves
1 cup white or red wine
3 red onions, cut into wedges
750g new potatoes, halved if large
2 yellow, red, or green capsicums cut into wedges
1 packet Campari tomatoes
2 Tbsp olive oil
Parsley Pistachio Pesto
1 clove garlic
¾ cup pistachio kernels
1 cup picked parsley leaves, roughly chopped
Grated zest and juice of ½ lemon
½ cup extra virgin olive oil
Method
Preheat the oven to 180°C. Bring the lamb to room temperature before cooking.
Slice the garlic into slivers. Cut small slits all over the lamb and pop a piece of garlic into each one. Transfer to a roasting dish and drizzle over a little olive oil and the balsamic vinegar. Scatter around the bay leaves and red onions, season generously with salt and pepper, and add the wine to the pan.
Roast for 30 minutes, then add the potatoes and capsicums to the pan and baste with the pan juices. Roast for another 30 minutes, then add the tomatoes and cook for a further 30 minutes. At this point the vegetables should be tender and the lamb cooked to medium rare. Remove the lamb from the oven and allow the meat to rest for at least 30 mins before carving.
For the pesto:
In a food processor, chop the garlic and pistachios to a coarse crumb. Add the parsley, along with the lemon zest and juice and pulse to a paste. Stir through the olive oil, adding salt and pepper to taste.
Note: If you prefer your lamb well cooked, roast for 1 hour with the onions and bay leaves before proceeding with the recipe. You may need to add a little water to the pan if it looks to be in danger of drying out.