LAMB & VEGE STACK WITH PESTO & GOAT FETA

This is an awesome recipe from Beef & Lamb, making lamb the hero. Use NZ lamb and make sure you use local vegetables and a fresh NZ goat feta. With only 25 minutes prep this dish is bound to please everyone.

3 lamb rumps

1/4 cup olive oil

2 sliced in thick rounds eggplants

12 small vine tomatoes

100g feta cheese

150g basil pesto

A handful of chopped basil leaves

A pinch of salt and pepper

…….

Starting by heating 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.

Place 1 cup well-packed basil leaves, 2 cloves crushed garlic ,2 tablespoons pine nuts and ½ cup olive oil in a small food processor and process to a rough paste. Season with salt and pepper and then stir through 2 tbsp grated Parmesan cheese. Place in a small bowl, cover well and refrigerate for up to 3 days.

To plate: 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.

Recipe created by Beef & Lamb NZ for more like this check out their website.