Roast Lamb Rumps with Red Pesto Roast Lamb Rumps with Red Pesto

Roast Lamb Rumps with Red Pesto

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

prep time
10 mins

cook time
30 minutes

2 people

To Cook Medium: 15 minutes

To Cook Well Done: 25-30 minutes


  • 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


  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.


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.