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- Roast lamb, pesto and artichoke rolls
Roast lamb, pesto and artichoke rolls
Serves
4
Prep Time
5
Cook Time
23
Ingredients
500g Lamb rump
3 tbsp Fresh basil pesto
4 Bread rolls or lengths of baguette
2 cups Mixed salad
4 Marinated artichokes, drained and sliced
8 Slices tomato
Method
- Preheat the oven to 180°C. Place a frying pan over a moderately high heat. Rub the lamb with some olive oil and season with salt and pepper. Cook for 8 minutes or until nicely browned all over. Transfer the lamb to an oven tray and roast for 12-15 minutes or until the lamb is cooked to your liking. Set aside to rest for 5-10 minutes, loosely covering with foil.
- Slice the lamb thinly. Place the pesto onto the rolls, top with the sliced lamb, rocket, artichokes and tomato and serve.
Tips
- You can substitute the marinated artichokes with some roasted capsicum strips, grilled eggplant or sliced green olives.
- For a lighter version, try leaving out the bread and adding more salad leaves. Dress with a bit of olive oil.