Roast lamb rump, pea pesto and radish salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Ingredients

  • 2 x 200–300g/7–10½oz lamb rumps
  • 1 garlic clove, roughly chopped
  • 1 sprig rosemary
  • 4 tbsp olive oil
  • 100g/3½ oz unsalted butter
  • salt and freshly ground black pepper

For the pesto

  • 300g/10½oz fresh peas, podded
  • 1 garlic clove, finely chopped
  • 150–200g/5½–7oz ‎Parmesan, finely grated
  • 100g/3½oz pine nuts
  • 150–200ml/5–7fl oz olive oil
  • 1 tsp Dijon mustard

For the salad

  • 1 tbsp white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 tbsp Dijon mustard
  • 1 bunch radishes, thinly sliced
  • 2 Little Gem lettuces, cored and leaves separated
  • 1 bunch fresh mint, roughly chopped
  • 2 small fennel bulbs, roughly chopped
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