Serves 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
roaste...
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