Name: Lamb stack with capsicum, eggplant and pesto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup (20g) finely grated parmesan; 1/4 cup (40g) roasted pine nuts; 1 clove garlic, quartered; 1/2 cup (125ml) olive oil; 1 cup firmly packed fresh basil leaves; 1 tablespoon lemon juice; 2 red capsicums (400g); 1 eggplant (230g), cut into; 8 slice crossways; 4 lamb backstraps (800g)

Ingredients

1/4 cup (20g) finely grated parmesan

1/4 cup (40g) roasted pine nuts

1 clove garlic, quartered

1/2 cup (125ml) olive oil

1 cup firmly packed fresh basil leaves

1 tablespoon lemon juice

2 red capsicums (400g)

1 eggplant (230g), cut into

8 slice crossways

4 lamb backstraps (800g)

Method

1.To make pesto, blend or process cheese, nuts and garlic with half the smooth, thick puree. Stir in juice.

2.Quarter capsicums; discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin.

3.Cook eggplant on heated oiled grill plate until tender.

4.Cook lamb, in batches, on grill plate until cooked. Cover, stand 5 minutes, slice thickly.

5.Make four stacks, on serving plates, from eggplant, lamb and capsicum; spoon pesto over each stack.

Rogan josh is a rich, aromatic curry from the north of India that is recognisable by its wonderful depth of flavour rather than spiciness. The curry paste of the same name is available from most supermarkets; adjust the amount you use to suit your palate
Note

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Ingredients

Method

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