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Crusted Lamb Salad Rolls with Pistachio, Mint & Parsley Pesto

Elevated Sandwich Recipe with Perfect Flavour Combination

6

Serves

10 mins

Prep Time

40 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

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High Iron

High Protein

Ingredients

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2 Quality Mark lamb rumps

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1 garlic clove

crushed

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1 Tbsp mint leaves

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1 tsp green peppercorns

chopped

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¼ tsp salt

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½ tsp black pepper

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6 white bread rolls

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½ cup crème fraîche

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Pistachio Mint & Parsley Pesto

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1 cup flat-leaf parsley

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¼ cup packed mint leaves

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¾ cup pistachio nuts

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½ cup grated Parmesan cheese

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1 garlic clove

crushed

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juice and grated zest of 1 lemon

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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.

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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