Double Roast Lamb & Panzanella-Style Salad
with Creamy Pesto Dressing- Wheat
- Gluten
- Soy
- Eggs
- Milk
- Walnut
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
- Cashew
- Macadamia
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!
Ingredients
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
700 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
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 mixtureover 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!
TIP: Spread lamb over two lined oven trays if your tray is getting crowded.
• 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 to taste 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 to taste.
• Slice lamb.
• Divide panzanella-style salad between bowls. Top with roast lamb.
• Drizzle over creamy pesto dressing to serve. Enjoy!
