Crusted lamb salad rolls with pistachio, mint and parsley pesto
The best roast lamb sandwich
Serves
6
Prep Time
10 mins
Cook Time
40 mins
A great way to use up leftover roast lamb and ensure you're the envy of the lunch table. The pesto is easy to put together with your blender and will keep for a few days in a jar in the fridge.
A great way to use up leftover roast lamb and ensure you're the envy of the lunch table. The pesto is easy to put together with your blender and will keep for a few days in a jar in the fridge.
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ShareIngredients
2 Quality Mark lamb rumpsi
1 garlic clove
crushed1 Tbsp mint leaves
1 tsp green peppercorns
chopped¼ tsp kosher salt
½ tsp black pepper
6 white bread rolls
½ cup crème fraîche i
1 cup flat-leaf parsley
¼ cup packed mint leaves
¾ cup pistachio nuts
½ cup grated Parmesan cheese
1 garlic clove
crushedjuice and grated zest of 1 lemon
½ cup olive oil
Method
Mix together the garlic, mint, peppercorns, salt and pepper and rub firmly over the lamb rumps. Place in a resealable plastic bag. Refrigerate overnight if possible.
Roast the lamb rumps at 190°C for 30 minutes or until the juices run clear when a skewer is inserted into the thickest part. Remove and allow to cool for 10 minutes.
Cut the bread rolls lengthwise without cutting all the way through. Spread one side well with crème fraiche or mayonnaise.
Slice the lamb and arrange on top with tomato slices and baby lettuce leaves.
Finish with a good serving of the Pistachio, Mint and Parsley Pesto. If going on a picnic, tie with string and wrap well with foil or plastic wrap.
Into a food processor put parsley leaves, mint leaves, pistachio nuts, Parmesan cheese, garlic and lemon juice and zest.
Process until chopped. With the motor running, pour the olive oil down the tube to make a thick paste. Makes 1 ½ cups.
Nutrition Information per Serving (271g)
A nutritious picnic lunch idea with immunity boosting nutrients - iron, zinc, selenium and vitamin B12.
