Crusted Lamb Salad Rolls with Pistachio, Mint & Parsley Pesto
Elevated Sandwich Recipe with Perfect Flavour Combination
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2 Quality Mark lamb rumps
1 garlic clove
1 tbsp fresh mint
1 tsp, chopped green peppercorns
1/4 tsp salt
1/2 tsp black pepper
6 white bread rolls
1/2 cup crème fraîche
To Make Rolls
To Mix Pesto
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.
Nutrition Information per Serving (271g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)