Description
adapted from Sarah Wilson’s recipe published in Delicious Magazine, Issue 156, page 121
Scale
Ingredients
- 4 lamb chops
- 1 garlic clove, grated
- 2 tablespoons dried oregano
- juice of 1 lemon
- 4 tablespoons olive oil
- 1/4 (200 grams) japanese pumpkin, cut into 1 centimetre cubes
- 1 sweet potato, cut into wedges
- 1 red capsicum, cut into thick strips
- 1/4 cauliflower, cut into florets
- 1 carrot, cut into thick strips
- 1 red onion, cut into wedges
- 1 zucchini, cut into coins
- 100 grams feta, crumbled
- 1/2 cup (80 grams) kalamata olives, pitted
- 1 cup (120 grams) frozen peas, blanched
- 1/2 cup basil leaves
- 1/2 cup (125 ml) olive oil
- 1/3 cup (50 grams) parmesan, shaved
- basil leaves and lemon wedges, to serve
Instructions
- Place lamb, garlic, 1 tablespoon oregano, lemon juice and 2 tablespoons olive oil into a large bowl and toss to combine. Set aside to marinate for 20 minutes.
- Preheat oven to 210 degrees celsius (410 F) and line an oven tray with baking paper. Place the pumpkin, sweet potato, capsicum, cauliflower, carrot, red onion and zucchini onto the prepared tray, season with salt and pepper, sprinkle over remaining dried oregano and drizzle with a little olive oil. Toss to combine and bake for 20 minutes.
- Season the lamb chops with a little salt and pepper. Add the lamb, feta and olives to the vegetables and bake for another 20 minutes (flipping the lamb chops half way through) or until the lamb is lovely and golden and cooked to your liking.
- Meanwhile, place the peas, basil, olive oil and parmesan into the large bowl of a food processor and pulse until smooth. Decant to a bowl and set aside.
- Remove the cooked lamb/vegetables from the oven and rest for 10 minutes or so. Dot the pea pistou over the cooked lamb and vegetables and garnish with a handful of fresh basil leaves. Serve in the baking tray and enjoy family style.