Roast Lamb Leg with Minted Pesto Vegetables

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, April 23, 2017.

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A quick and tasty midweek meal.

Ingredients

600g baby potatoes, scrubbed and cut into halves or quarters until they are roughly the same size
1 courgette
1 bag baby spinach or silverbeet leaves
1½ cups frozen peas
80g GF mint pesto
1 teaspoon runny honey
¾ teaspoon GF vinegar (e.g. red wine, white wine)
1 teaspoon GF mustard (e.g. Dijon, wholegrain)
¼ cup GF mayonnaise

oven to 220°C. Line an oven tray with baking paper. Bring a pot of salted water to the boil. Preheat BBQ hot plate or grill to medium-high (if using, you will not need oven).
Cook potatoes in pot of boiling water, covered, for 15-17 minutes, until tender. Dice courgette 1cm and roughly chop spinach/ silverbeet. When potatoes have 1 minute cook time remaining, add peas and courgette to pot to heat through. Drain.
While potatoes are cooking, pat lamb dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for 2-3 minutes each side, until lightly browned but not cooked through.
Transfer lamb to prepared tray and roast for 9-11 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for at least 5 minutes. Slice thickly against the grain.
In a small bowl, mix together mint pesto, honey, vinegar, mustard and mayonnaise until combined. Set aside.
When potatoes and vegetables have finished cooking, add to a large bowl with spinach/ silverbeet and pesto/mayonnaise mixture. Season to taste with salt and pepper and toss to combine.
divide minted pesto vegetables between plates and top with slices of roasted lamb leg.