Imagine a dish that transforms ordinary ingredients into an extraordinary culinary experience - our Grilled Lamb with Roasted Pepper, Eggplant, and Basil Pesto is exactly that magical creation! This Italian-inspired recipe promises to transport you to a sun-drenched Mediterranean terrace, where every bite is a celebration of bold flavors, perfectly grilled meats, and vibrant vegetables. Whether you're a seasoned home chef or a weekend grilling enthusiast, this recipe will elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Lamb shoulder
- Roasted red peppers
- Eggplant
- Basil pesto
- Olive oil
- Salt
- Pepper
Instructions
- Prepare the lamb by trimming excess fat and cutting the shoulder into 1-inch thick medallions. Pat the lamb dry with paper towels to ensure proper searing.
- Slice the eggplant into 1/2-inch thick rounds. Brush each slice with olive oil and season with salt and freshly ground black pepper.
- Preheat the grill to medium-high heat, approximately 400-450°F. Clean and oil the grill grates to prevent sticking.
- Season the lamb medallions generously with salt and black pepper on both sides. Let the meat rest at room temperature for 15 minutes before grilling.
- Place the eggplant slices on the grill first, cooking for 4-5 minutes per side until they develop nice char marks and become tender.
- Grill the lamb medallions for 3-4 minutes per side for medium-rare, or adjust cooking time based on desired doneness. Use tongs to flip the meat.
- While grilling, warm the roasted red peppers on the grill's cooler side to enhance their flavor, about 2-3 minutes.
- Remove the lamb and let it rest for 5-7 minutes to allow juices to redistribute. Slice against the grain if desired.
- Arrange grilled eggplant and roasted peppers on a serving platter. Top with grilled lamb medallions.
- Drizzle basil pesto over the lamb and vegetables. Serve immediately while still warm.
Tips
- Temperature is Key: Always let your lamb rest at room temperature for 15-20 minutes before grilling to ensure even cooking.
- Grill Preparation: Clean and oil your grill grates thoroughly to prevent sticking and achieve beautiful char marks.
- Meat Doneness: Use a meat thermometer for precision. For medium-rare lamb, aim for an internal temperature of 135°F.
- Vegetable Grilling Technique: Cut eggplant and peppers into uniform thickness to ensure consistent cooking.
- Pesto Placement: Drizzle basil pesto just before serving to maintain its fresh, vibrant flavor.
- Resting Meat: Always let grilled lamb rest 5-7 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Serving Suggestion: Slice lamb against the grain for the most tender eating experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 120mg
