Roast Lamb & Panzanella-Style Salad
with Creamy Pesto Dressing
Indulge in a satisfying salad packed with colour and texture! Succulent lamb rump pairs perfectly with our classic garlic & herb seasoning, and crispy ciabatta soaks up all the flavourful dressing and juices for a mid-week dinner delight!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
350 g
Lamb Rump
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1
Tomato
1 sachet
Garlic & Herb Seasoning
1
Cucumber
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Transfer lamb, fat-side up, to a lined oven tray. • In a small bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Use the back of a spoon to spread spice mixture over lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes. TIP: The meat will keep cooking as it rests!
• Meanwhile, thinly slice tomato into wedges. • Thinly slice cucumber into rounds. • Cut or tear bake-at-home ciabatta into bite-sized chunks. • When lamb is resting, place ciabatta on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.
• In a large bowl, combine the honey, balsamic vinegar and a drizzle of olive oil. Add tomato, cucumber, mixed salad leaves and croutons. Toss to combine. Season. • Slice lamb. • Divide Panzanella-style salad between bowls. Top with herby roast lamb. Drizzle over creamy pesto dressing to serve. Enjoy!
