The Dinner Planner


Curried Lamb with Mint Pesto

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4


  • 4 lamb leg steaks
  • ½ cauliflower - cut into small florets
  • 2 carrots - cut into a small dice (1.5cm)
  • ½ celeriac (or 2-3 parsnips) - cut into a small dice (1.5cm)

Yoghurt Marinade

  • 1 tbsp olive oil
  • 4 garlic gloves - crushed
  • ½ green chilli - finely diced
  • 2 tbsp ginger - minced
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds - lightly toasted and crushed
  • 1 tsp coriander seeds - lightly toasted and crushed
  • 4 sprigs curry leaves
  • 1 cup natural yoghurt

Mint Pesto

  • 1 packet mint - woolworths/coles sized (approx 20-30 grams)
  • 1 packet coriander
  • ½ green chilli
  • 2 tbsp lemon juice
  • 1 tsp brown sugar
  • 50 grams cashews
  • 3 tbsp olive oil


  • Combine all the ingredients for the yoghurt marinade in a large bowl (set aside 1/3 to toss through the veg before cooking). Place the lamb into the bowl with the marinade. Do this the night before or in the morning.
  • Preheat oven to 200C
  • Place the cut vegetables on a large oven tray, toss with the remaining marinade, a splash of olive oil and season with salt and pepper. Pop in oven for 15 minutes.
  • Remove from the oven, turn oven up to 220C and add the marinated lamb amongst the vegetables. Return to the oven for 15 minutes.
  • Meanwhile, make the mint pesto by blending all the ingredients to form a thick paste. Add a little water if necessary. Season with salt.
  • To Serve, place the vegetables and lamb on a plate and top with mint pesto.

Tips and Variations

VEGETERIAN - Replace the lamb with panner and prepare in the same way. 
Vegetable variations - other great options are pumpkin, eggplant, capsicum or beans.
Not a fan of lamb? This is great with chicken too. 

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