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...