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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

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Beef,

Easy,

Ingredients

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2 Quality Mark lamb rumps

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1 garlic clove

crushed

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1 tbsp fresh mint leaves

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1 tsp green peppercorns

chopped

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1/4 tsp salt

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1/2 tsp black pepper

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6 white bread rolls

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1/2 cup crème fraîche

Pistachio Mint & Parsley Pesto

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1 cup flat-leaf parsley

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1/4 cup packed fresh mint leaves

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3/4 cup pistachio nuts

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1/2 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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1/2 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.

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.

More info

Nutrition Information per Serving (271g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2254 (538)kJ

Protein

30.5g

Total Fat

25.6g

Saturated Fat

10.5g

Carbs

45.1g

Sugars

2.5g

Sodium

547mg

Iron*

3.3mg

* Percentage of recommended daily intake (Aust/NZ)

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