Lamb and vege stack with pesto and goats feta
A tower of Italian flavours
Serves
4
Prep Time
25 mins
Cook Time
25 mins
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 utilise the BBQ or cook everything in the oven.
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 utilise the BBQ or cook everything in the oven.
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ShareIngredients
3 Quality Mark lamb rumpsi
2 eggplantsi
sliced into 2cm thick rounds1/4 cup olive oil
12 small vine tomatoes
100g feta cheese
crumbled125g basil pesto
A small handful basil leaves
roughly choppedA pinch of salt and pepper
Method
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.
Rub lamb rumps with olive oil and season then place on the grill for 10 minutes, turning once for medium-rare lamb.
Remove from the grill, cover loosely and leave to rest for 10 minutes before slicing.
Layer eggplant slices on the plate then top with lamb and 3 tomatoes.
Add sliced lamb on-top of eggplant and dollop with a generous amount of pesto and sprinkle with feta.
Garnish with fresh basil leaves.
Nutrition Information per Serving (550g)
This recipe is a lighter evening meal and would suit those opting for a lower carbohydrate dinner. This nutrition information was based 125g serving a lamb rump per person and seasoning that included 1/2 tsp salt and 1/2 tsp pepper.
