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Photo of Pesto-braised lamb with bean ratatouille by WW

Pesto-braised lamb with bean ratatouille

Total Time
1 hr 50 min
20 min
1 hr 30 min
Serve lamb in a new way: infused with the flavours of basil and sided with the tender vegetables of ratatouille.


Lean lamb leg roast, raw

1000 g

Basil pesto

2 tbs

Fennel bulb(s)

1 small, thinly sliced

Red onion

1 medium, cut into thin wedges


1 medium, cut into 3cm pieces


2 medium, thinly sliced

Olive oil

1 tbs

Cherry tomatoes

250 g, halved


2 clove(s)

Canned butter beans, rinsed and drained

1 400g can

Lemon juice

2 tbs

Fresh basil

¼ cup(s)


  1. Preheat oven to 160°C or 140°C fan-forced. Place lamb in a large baking dish. Pour ¾ cup (185ml) water into dish. Rub lamb with pesto and season with salt and pepper. Bake, covered with foil, for 45 minutes.
  2. Meanwhile, combine fennel, onion, eggplant and zucchini in a baking dish. Drizzle with oil and toss to coat. Season with salt and pepper.
  3. Increase oven to 180°C or 160°C fan-forced. Uncover lamb and drain three-quarters of liquid from dish. Bake, uncovered, for 20 minutes. Add dish with fennel mixture and bake with lamb for 25 minutes or until lamb is cooked to your liking. Remove lamb and cover with foil. Set aside to rest for 10 minutes before slicing thinly.
  4. Add tomatoes, garlic and beans to fennel mixture and toss to combine. Bake for 15 minutes or until vegetables are tender. Drizzle ratatouille with juice and sprinkle with basil. Serve with lamb.


SERVING SUGGESTION: Steamed broccoli.