Lamb and vege stack with pesto and goats feta

A tower of Italian flavours

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 utilise the BBQ or cook everything in the oven.

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Lamb,

Breakfast & Brunch,

Dinner,

National Lamb Day

Ingredients

3 Quality Mark lamb rumps

2 eggplants

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

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.

Start Timer

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)

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.

Energy

2410kJ (576 kcal)

Protein

36g

Total Fat

4.2g

Saturated Fat

9.2g

Carbs

12.2g

Dietary Fibre

6.9g