You will need:
- 680 g lean lamb neck fillet, or boneless shoulder steak, cubed
- 450 g new potatoes, peeled and quartered
- 3 medium garlic cloves, peeled and crushed
- 2 small aubergines, peeled and cut into chunks
- 2 small red peppers, deseeded and cut into large chunks
- 4 tbsp extra virgin olive oil, cored
- 4 tbsp flaked almonds, toasted
- 1 large bunch fresh mint leaves, stalks removed
- 2 tsp Dijon or wholegrain mustard
- 6 tbsp extra virgin olive oil
Step 1:
Preheat the oven to Gas mark 5, 190°C, 375°F, and parboil the potatoes in boiling salted water for 5-7 minutes. Drain and set aside.
Step 2:
In a large roasting tin, mix together the lamb, potatoes, garlic, aubergines, peppers, oil and seasoning then spread out evenly.
Step 3:
Roast for 30-35 minutes until the lamb is melting tender and the vegetables are cooked. From time to time during cooking shake the pan.
Step 4:
Put the almonds, mint leaves, mustard and seasoning in a food processor or blender and blend to a rough paste. Gradually add the oil in a steady flow. Season well.
Step 5:
Spoon the pesto into a bowl and serve with the lamb.
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