Rosemary Lamb with Gnocchi and Red Pepper Pesto

Rosemary Lamb with Gnocchi and Red Pepper Pesto

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 14, 2018.



  • 600g lamb leg steaks
  • 2 Tbsp finely chopped rosemary leaves
  • 2 cloves minced garlic
  • 1 Tbsp wholegrain mustard


  • 1 red onion
  • 2 cloves garlic
  • 1 courgette
  • 1 punnet vine tomatoes
  • 500g gnocchi
  • ½ cup pasta water
  • 100g red pepper pesto
  • ½ bag baby spinach

To serve

  • 100g feta cheese


  1. Prepare lamb Bring a large pot of salted water to the boil. Pat lamb dry and combine with remaining lamb ingredients and a drizzle of olive oil in a medium bowl. Season well.
  2. Prepare veggies Thinly slice onion and second measure of garlic; dice courgette 1cm; quarter tomatoes. Set aside separately.
  3. Cook lamb Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered before thinly slicing. Reserve pan.
  4. Cook gnocchi Add gnocchi to pot of boiling water and cook for about 5 minutes until tender. Reserve ½ cup pasta water, drain gnocchi and return to pot with a drizzle of oil to prevent sticking.
  5. Return reserved pan to medium heat with a drizzle of oil. Add onion and cook for 3-4 minutes. Add garlic and courgette and cook for 1 minute. Add pasta water, pesto, drained gnocchi and tomatoes to pan and cook for about 1 minute until tomatoes are just warmed through. Fold through spinach and any lamb resting juices and season to taste.
  6. To serve Spoon gnocchi into bowls and top with slices of lamb and a crumble of feta.

Nutritional Information

Energy 2161 kj
516 kcal
Protein 41.4g
Carbohydrate 44.9g
Fat 18.3g