Wednesday, 2 August 2017

Lamb breast and mediterranean vegetable bake

I love a bargain.  I had to go to the supermarket to pick up soya milk, so glanced in the last minute bargains section - and saw lamb breast for 50p!  50p! ... so, that was enough of a spark to dictate what we were to have for dinner.  I only bought one each, but they worked so well I wish I had bought more, for the freezer.

Lamb breast
Tomato pesto
Olive oil
Cheese (masdaam and cheddar, could have been almost any cheese)
Red onion
Italian herbs

1.  Mix together tomato pesto, crushed garlic and a little olive oil, massage into the lamb breast and marinate for an hour or so.
2.  Sprinkle potatoes with salt, toss in olive oil and roast in the oven.
3.  Put the lamb in the oven, start at a medium heat for half an hour, then at a high heat for half an hour.
4.  Griddle sliced aubergine and courgette in a little olive oil, then stack in an overlapping pattern in an oven dish - aubergine, courgette, tomato ... keep going in a spiral.  Tuck bits of cheese in with the vegetables, sprinkle with italian herbs and finely chopped red onion.  Bake for 20 minutes.
5.  Serve, scoff.

(The veg dodger had seconds of mediterranean bake!)

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