Roast Lamb Rumps with Red Pesto | Recipe | Simply Beef & Lamb
Roast Lamb Rumps with Red Pesto
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Cooking tools:
- Food processor
- Roasting rack
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Aluminum foil
- Warm plate
- Skillet
- Serving platter
Ingredients
- 2 x 150-175g lean lamb rumps
- 1x 25-30g pack fresh basil leaves
- 25g pine nut kernels, lightly toasted
- 1 large garlic clove, peeled and finely chopped
- 50g sun-dried tomatoes in oil, drained and finely chopped
- 25-50g grated Parmesan cheese
- 150ml extra virgin olive oil
- Extra roasted pine nut kernels
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