Serves 2

Preparation time: 10 minutes

Cooking time: 15 minutes (medium)

25-30 minutes (Well done)


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


  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

  1. 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.

  1. 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.

  1. Transfer the lamb to a warm plate; lightly cover with foil and leave to rest for 2-3 minutes.

  1. Sprinkle with the extra pine nuts, slice and serve with roasted or sautéed new potatoes, any remaining pan juices and dressed baby spinach leaves.


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.