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
Recipe author
Allyson Gofton
Rate this recipe
Share
High Iron
Beef,
Easy,
Ingredients
2 Quality Mark lamb rumps
i
1 garlic clove
crushed
1 tbsp fresh mint leaves
1 tsp green peppercorns
chopped
1/4 tsp salt
1/2 tsp black pepper
6 white bread rolls
1/2 cup crème fraîche
Pistachio Mint & Parsley Pesto
1 cup flat-leaf parsley
1/4 cup packed fresh mint leaves
3/4 cup pistachio nuts
1/2 cup grated Parmesan cheese
1 garlic clove
crushed
juice and grated zest of 1 lemon
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.
Nutrition Information per Serving (271g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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)
Related recipes
Back to all recipes
20 mins prep |
1 hrs 15 mins cook
Beef and baked bean meatloaf
15 mins prep |
1 hrs cook
Reverse Seared Tomahawk Steak
30 mins prep |
8 hrs 30 mins cook
Slow Cooker Beef Cheeks with Red Wine Reduction
10 mins prep |
20 mins cook
Nourishing Mexican Beef Bowl
