Experiment with different types of pesto. A sundried tomato pesto would also work well with this recipe.
Ingredients:
8 lamb chump chops, trimmed
1/3 cup basil pesto
1 red onion, halved, cut into wedges
1 yellow capsicum, roughly chopped
2 zucchini, thickly sliced
200g cherry tomatoes, halved
1 eggplant, trimmed, roughly chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
1/3 cup pitted green olives
3 cloves of garlic, crushed
basil leaves to garnish
salt and pepper to season
crusty bread to serve
Directions:
Pre-heat oven to 200c/180c fan forced. Line a large shallow baking dish with baking paper.
Rub basil pesto over lamb chops. Set aside.
Arrange onion, capsicum, zucchini, tomatoes and eggplant in a single layer in baking dish. Drizzle oil and vinegar. Season with salt and pepper. Roast for 15 minutes.
Sprinkle garlic over vegetables, place lamb on vegetables, season with salt and pepper. Top with olives and roast for a further 15 minutes. Serve with basil leaves and crusty bread.
