favourite

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

Rate this recipe

Share

High Iron

tag

Beef,

Easy,

Ingredients

arrow

2 Quality Mark lamb rumps

arrow

1 garlic clove

arrow

1 tbsp fresh mint

arrow

1 tsp, chopped green peppercorns

arrow

1/4 tsp salt

arrow

1/2 tsp black pepper

arrow

6 white bread rolls

arrow

1/2 cup crème fraîche

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)

Related recipes

Back to all recipes

quick-view
favourite

35 mins prep |

25 mins cook

Shepherd's Pie

quick-view
favourite

15 mins prep |

1 hrs 15 mins cook

Sirloin Steak with Puy Lentil and Puffed Barley Risotto

quick-view
favourite

10 mins prep |

20 mins cook

Beef Eye Fillet Steaks in Spinach & Mushroom Sauce

quick-view
favourite

10 mins prep |

20 mins cook

Nourishing Mexican Beef Bowl