Roast Lamb Rump & Red Pesto
with Balsamic Green Bean Salad- Almond
- Milk
- May contain traces of allergens
- Cashew
- Eggs
- Macadamia
- Walnut
Roast lamb rump served with a vibrant red pesto sauce and a tangy balsamic green bean salad is on the menu tonight. With a perfect balance of savoury, fresh and zesty flavours, this one comes from our kitchen with love, right into yours! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
350 g
Lamb Rump
1 packet
Red Pesto
(Contains: Almond, Milk; May be present: Cashew, Eggs, Macadamia, Walnut.)
2 packet
Green Beans
1 packet
Balsamic Vinaigrette Dressing
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left).
• Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump
all over and place, fat-side down, in a large frying pan (no need for oil!).
• 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.
• 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!
• While lamb is roasting, trim green beans.
• Wipe out frying pan and return to medium-high heat with a drizzle of
olive oil.
• Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a
bowl and set aside to cool.
• To the bowl with green beans, add rocket leaves and balsamic vinaigrette
dressing. Toss to combine and season with salt and pepper.
• Thinly slice lamb.
• Divide roast lamb rump and balsamic green bean salad between plates.
• Top lamb with red pesto to serve. Enjoy!
