Mediterranean Lamb
All the flavours of wonderful Mediterranean food is packed into this nourishing lamb dish. Perfect for entertaining or just to share with the family. This time, we served it on baked sweet potato.
Equipment
- oven safe heavy based casserole dish
- chopping board
- sharp knife
Ingredients
- 800 gram cubed lamb shoulder, leg heart steaks, back strap
- 1 150 g tub basil, pecorino and cashew pesto dip Red Rock Deli or similar
- 1 medium red capsicum 2cm pieces
- 20 black, pitted olives plus 1/5 cup of brine from jar
- 1 medium red onion sliced into thin wedges
- 3 cloves garlic - finely chopped or 2 teaspoon minced garlic
- 1 lemon, rind grated and juiced
Instructions
- Preheat oven to 170C
- Mix pesto dip and brine from olives together in a small bowl, add the garlic, lemon rind and juice.
- Put the prepared lamb, onions and capsicum into your baking dish. Pour over dip mix and stir to coat all the lamb pieces evenly.
- Scatter the olives over the top, and cover tightly with foil, and then the lid, if the dish has one. It's important to keep all the moisture in the dish while it's baking.
- Bake in oven for 90 minutes. If the lamb is not soft enough for you taste after that time, add a small amount of water, re-cover, and bake for another 20 minutes.
- If you are making the roast sweet potato, start that recipe once the lamb is in the oven.
Nutrition
Calories: 220kcalCarbohydrates: 6gProtein: 28gFat: 9gSaturated Fat: 3gCholesterol: 87mgSodium: 298mgPotassium: 478mgFiber: 2gSugar: 2gVitamin A: 673IUVitamin C: 37mgCalcium: 31mgIron: 3mg
Tried this recipe?Let us know how it was!