Roast Lamb Rumps with Red Pesto
June 16, 2010Serves 2
Preparation time: 10 minutes
Cooking time: 15 minutes (medium)
25-30 minutes (Well done)
Ingredients:
2 x 150-175g/5½-6oz lean lamb rumps
Salt and freshly milled black pepper
For the red pesto:
2x 18g pack fresh basil leaves
25g/1oz pine nut kernels, lightly toasted
1 large garlic clove, peeled and finely chopped
50g/2oz sun-dried tomatoes in oil, drained and finely chopped
25-50g/1-2oz grated Parmesan cheese
150ml/¼pint extra virgin olive oil
To garnish:
Extra roasted pine nut kernels
Method:
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
To prepare the red pesto, place all the ingredients into a food processor or blender and whizz together until combined, season and transfer to a small bowl and set aside.
Place the lamb rumps on a chopping board, season and spread with 30ml/2tbsp of the prepared pesto. Transfer to a foil-lined metal rack in a roasting tin and cook according to your preference.
Transfer the lamb to a warm plate; lightly cover with foil and leave to rest for 2-3 minutes.
Sprinkle with the extra pine nuts, slice and serve with roasted or sautéed new potatoes, any remaining pan juices and dressed baby spinach leaves.
Tip:
Transfer any remaining pesto into a small jar, pour over a small layer of olive oil and refrigerate for up to 1 week.
Alternatively, why not spread the pesto over a whole or half leg of lamb? Half way during cooking, simply brush the pesto mixture over the joint and continue to roast to your preference.
Posted by Shaun Teasdale. Posted In : Lamb