Mini lamb roasts with pesto stuffing
Serves 4
2 lamb rumps (350g each), at room temperature
¼ cup basil pesto
¼ cup ground almonds
Salt and freshly ground black pepper
Olive oil
1. Heat oven to 220°C. Lay out lamb rumps flat on a board. Combine pesto and almonds and season with salt and pepper to form a stuffing. Spread rumps with stuffing and roll up. Tie with string to secure filling.
2. Place lamb in an oven pan, drizzle with a little olive oil and season with salt and pepper. Roast for 20 minutes for medium, or longer if your preference is for well-done meat.
3. Remove lamb to rest for 10 minutes – keep meat warm under a tent of foil. Slice to serve.
Tip: If it's a roast you're after, these lamb rumps make the perfect individual roast dinner. Lamb rumps cook to a tender pink, are easy to slice and serve, and are conveniently portioned - good for those catering for small numbers.
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