Crusted lamb salad rolls with pistachio, mint and parsley pesto
The best roast lamb sandwich
6
Serves
10 mins
Prep Time
40 mins
Cook Time
Recipe author
Allyson Gofton
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.
Rate this recipe
Share
Ingredients
2 Quality Mark lamb rumps
i
1 garlic clove
crushed
1 Tbsp mint leaves
1 tsp green peppercorns
chopped
¼ tsp salt
½ tsp black pepper
6 white bread rolls
½ cup crème fraîche
i
Pistachio Mint & Parsley Pesto
1 cup flat-leaf parsley
¼ cup packed mint leaves
¾ cup pistachio nuts
½ cup grated Parmesan cheese
1 garlic clove
crushed
juice and grated zest of 1 lemon
½ cup olive oil
Method
To Make Rolls
To Mix Pesto
1
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.
2
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.
Start Timer
3
Cut the bread rolls lengthwise without cutting all the way through. Spread one side well with crème fraiche or mayonnaise.
4
Slice the lamb and arrange on top with tomato slices and baby lettuce leaves.
5
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.
Nutrition Information per Serving (271g)
A nutritious picnic lunch idea with immunity boosting nutrients - iron, zinc, selenium and vitamin B12.
Energy
2254kJ (538 kcal)
Protein
30.5g
Total Fat
25.6g
Saturated Fat
10.5g
Carbs
45.1g
Dietary Fibre
g
Sodium
547mg
Iron
3.3mg
Zinc
3.5mg
Vitamin B12
1.5µg
