Pesto-braised lamb with bean ratatouille
Lean lamb leg roast, raw
1 small, thinly sliced
1 medium, cut into thin wedges
1 medium, cut into 3cm pieces
2 medium, thinly sliced
250 g, halved
Canned butter beans, rinsed and drained
1 400g can
- 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.
- Meanwhile, combine fennel, onion, eggplant and zucchini in a baking dish. Drizzle with oil and toss to coat. Season with salt and pepper.
- 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.
- 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.