Rosemary Lamb with Gnocchi and Red Pepper Pesto

Rosemary Lamb with Gnocchi and Red Pepper Pesto

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 14, 2018.



  • 300g lamb leg steaks
  • 1 clove minced garlic
  • 1 Tbsp finely chopped rosemary
  • 1-2 tsp wholegrain mustard


  • ½ red onion
  • 1 clove garlic
  • ½ broccoli
  • 1 tomato
  • 250g gnocchi
  • 100g red pepper pesto
  • ½ bag baby spinach

To Serve

  • 50g feta cheese

Have Handy

  • oil
  • salt
  • pepper


  1. Prep lamb Bring a large pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Pat lamb dry and combine with remaining lamb ingredients and a drizzle of oil in a medium bowl. Season well.
  2. Prep veggies Thinly slice onion and second measure of garlic; cut broccoli into small florets; dice tomato 1cm. 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. Alternatively, cook lamb on BBQ grill or hot plate.
  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-high heat with a drizzle of oil. Add onion and broccoli and cook for 3-4 minutes. Add garlic and cook for 1 minute. Add pasta water, pesto, drained gnocchi and tomato to pan and cook for about 1 minute until tomato is just warmed through. Fold through spinach and any lamb resting juices and season to taste.
  6. Serve gnocchi and lamb with crumbled feta.

Nutritional Information

Energy 2355 kj
563 kcal
Protein 39.5g
Carbohydrate 43.8g
Fat 24.7g