Greek Style Lamb With Mediterranean Vegetables And Pesto

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Greek	Tamara2	1	Servings

INGREDIENTS

2		Lamb mini roasts or 4 rib
		eye fillets or see
		above
		8 lamb backstrap fillets
2	T	Olive oil
1		Lemon, zest of
2		Cloves garlic, minced
5		Zucchini, diced
1		Red capsicum and 1 yellow
		capsicum diced
1		Spanish onion, finely
		chopped
2		Pontiac potatoes, finely
		diced skin
		on
		Juice and zest of 1 lemon
1	c	Parsley
1		Basil
2		Cloves garlic
1/2	c	Pistachio nuts, toasted
1/2	c	Parmesan cheese
		Olive oil
		Salt and pepper to taste
1		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Heat the olive oil in a saute pan and add the lemon zest and garlic.
Cook for 1 minute to flavour the oil. Add the lamb pieces and sear
over high heat until golden. Place in a baking dish and cook at 180c.
for 10 minutes.  Meanwhile, to the remaining oil in the pan, add the
potatoes and  onion and saute over high heat for 3 minutes until
beginning to  colour. Add the diced capsicum, and zucchini and continue
cooking for  5 minutes. Add the parsley, juice and zest of lemon and
turn heat  down to cook slowly until ready to serve.  In a food
processor, drop all the basil leaves, garlic, nuts and  cheese and
process until leaves are chopped. With the motor running,  pour in a
little olive oil until you reach the consistency you like.  Do not make
the pesto too runny, otherwise it will not hold together  on top of the
lamb.  To serve, mound some vegetables on each plate, remove the lamb
from  the oven and slice diagonally. Place three or four slices of lamb
on  the vegetables and top with a good dollop of the basil pesto.
Converted by MC_Buster.  Per serving: 1059 Calories (kcal); 73g Total
Fat; (57% calories from  fat); 47g Protein; 77g Carbohydrate; 31mg
Cholesterol; 822mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 4 Lean
Meat; 9 Vegetable; 1/2  Fruit; 11  Converted by MM_Buster v2.0n.

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