RECIPE:Roasted Lamb Sirloin Roast with Sundried Tomato Pesto

  • Prep Time: 10 min
  • Cook time: Less than an hour
  • Serves 2



  • Grass Fed Boneless Lamb Sirloin Roast


    Grass Fed Boneless Lamb Sirloin Roast - • $0.00
  • Fresh basil leaves1 oz.

  • Pine nuts, toasted1 oz.

  • Garlic clove, minced1 clove

  • Sundried tomatoes in oil, drained and finely chopped1 ½ oz.

  • Parmesan cheese, freshly grated1 ½ oz.

  • Olive oil6 fl. oz.

  • Sea saltas needed

  • Black pepper, freshly groundas needed

  • Pine nuts, toasted for garnishas needed

Cooking directions

  1. Preheat the oven to 350 degrees F.

  2. To prepare the red pesto, place all the ingredients into a food processor or blender and whizz together until combined, season and transfer to a small bowl and set aside.

  3. Place the lamb rumps on a chopping board, season and spread with enough of the prepared pesto to cover the lamb. Transfer to a foil-lined metal rack in a roasting tin and cook to your desired degree of doneness.

  4. Transfer the lamb to a warm plate, lightly cover with foil and leave to rest for 20 minutes.

  5. Sprinkle with the extra pine nuts, slice, and serve with your favourite potatoes and tossed greens.

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