Tomato pesto and chilli lamb rump
- Serves 4
- Prep time: 10 mins | Cooking time: 20 mins
This tomato pesto and chilli lamb rump served with a fresh sprouts salad is bound to be your new favourite recipe. Succulent and moreish, this dish takes under 45 minutes to make and only requires six ingredients.
Ingredients
2 lamb rumps
¼ cup sundried tomato pesto
½ tsp chilli flakes, or more as desired
400g fresh Brussels sprouts, trimmed and cleaned
½ lemon
Handful of fresh parsley or chives, finely chopped
Method
Preheat your oven to 200°C fan bake. Pat the lamb rumps dry with a paper towel, then season with salt and pepper.
Place a frying pan over high heat with a generous drizzle of olive oil, then sear the lamb rumps for 2 minutes on each side to seal. Remove from the pan and set aside.
In a bowl, combine the pesto and chilli flakes. Place the lamb rumps on a lined roasting tray, then spread the pesto mixture over the rumps. Bake for 20-25 minutes for medium, or longer as desired. Once cooked, cover lightly with foil and set aside to rest for 10 minutes.
To make the salad, carefully use a mandolin or the long edge of a box grater to shave the Brussels sprouts. Transfer to a bowl, then toss with a drizzle of olive oil, the juice of half the lemon and chopped herbs. Season to taste with salt and pepper.
Once the lamb has rested, slice and serve with the crisp Brussels salad. Enjoy!
Tip
Add some crunch and creaminess to the salad with toasted shaved almonds and a sprinkling of creamy feta!