Simply Beef and Lamb

Roast Lamb Rumps with Red Pesto

Serves: 2 Prep Time: 10 minutes Cook Time: 30 minutes

Lamb rumps topped with home made red pesto made with sun-dried tomatoes, basil, pine nuts, Parmesan, garlic and olive oil

Ingredients

  • 2 x 150-175g/5½-6oz lean lamb rumps
  • Salt and freshly milled black pepper
  • For the red pesto:
  • 1x 25-30g 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

Cooking Times

Medium
15 minutes
Well done
25-30 minutes

Cooking Times

Medium
15 minutes
Well done
25-30 minutes

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. 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.
  3. 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.
  4. Transfer the lamb to a warm plate, lightly cover with foil and leave to rest for 2-3 minutes.
  5. Sprinkle with the extra pine nuts, slice and serve with roasted or sautéed new potatoes, any remaining pan juices and dressed baby spinach leaves.

Method

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. 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.
  3. 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.
  4. Transfer the lamb to a warm plate, lightly cover with foil and leave to rest for 2-3 minutes.
  5. Sprinkle with the extra pine nuts, slice and serve with roasted or sautéed new potatoes, any remaining pan juices and dressed baby spinach leaves.

Notes

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.

Notes

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.