Lamb, Pepper, Eggplant And Pesto Stacks

1. 1

   To make the pesto, blend or process cheese, nuts, garlic, basil and 1/4 cup oil until smooth. Stir in lemon juice. Set aside.

2. 2

   Preheat broiler. Broil peppers, skin-side up, until skin blisters and blackens. Cover with plastic wrap and set aside for 5 mins. Peel skin. Broil eggplant slices until tender.

3. 3

   Heat remaining oil in a frying pan over medium-high heat. Cook lamb until browned all over and cooked to your liking. Cover and let rest for 5 mins. Slice thickly.

4. 4

   Make stacks of lamb, eggplant and peppers on serving plates. Spoon pesto over top.

* Per serving · 4 servings · Values may vary.

No additional tips available.