Tomato pesto and chilli lamb rump
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
Method
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!