Roasted Lamb Sirloin Roast with Sundried Tomato Pesto
Roasted Lamb Sirloin Roast with Sundried Tomato Pesto
INGREDIENTS
Fresh basil leaves 1 oz.
Pine nuts, toasted 1 oz.
Garlic clove, minced 1 clove
Sundried tomatoes in oil, drained and finely chopped 1 ½ oz.
Parmesan cheese, freshly grated 1 ½ oz.
Olive oil 6 fl. oz.
Sea salt as needed
Black pepper, freshly ground as needed
Pine nuts, toasted for garnish as needed
LET'S GET COOKING!
Preheat the oven to 350 degrees F.
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.
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.
Transfer the lamb to a warm plate, lightly cover with foil and leave to rest for 20 minutes.
Sprinkle with the extra pine nuts, slice, and serve with your favourite potatoes and tossed greens.