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Roast lamb and grape tomato salad with rocket pesto
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Succulent roast lamb elevates this hearty salad with its delicious flavor and texture.
Ingredients:
  • 800g lamb leg mini roast
  • 200g punnet red grape tomatoes
  • 200g punnet yellow grape tomatoes
  • 100g fresh cherry bocconcini, drained and torn in half
  • 18.20 gm olive oil
  • 40.00 ml red wine vinegar
  • Salt & freshly ground black pepper
  • 2 bunches rocket, trimmed and torn
  • 1 bunch basil, leaves picked
  • 2 cloves garlic, peeled
  • 75g pkt toasted pine nuts
  • 62.50 ml grated parmesan cheese
  • 18.20 gm olive oil, extra
  • 1 slice wholegrain bread, toasted and torn into pieces
Instructions:
  • Preheat your oven to a toasty 200°C. Unwrap the succulent lamb roast and nestle it into a baking dish. Pop it in the oven for a quick 5 minutes. Lower the heat to a cozy 180°C and continue roasting for 50 minutes. If the roast is a different weight, just check the packaging for the right cooking time. Once done, take it out, gently cover with foil, and let it rest.
  • In a large salad bowl, gently crush the grape tomatoes using a potato masher. Mix in the bocconcini, olive oil, red wine vinegar, and season with salt and pepper to taste.
  • Add 1 bunch of rocket, basil leaves, garlic, pine nuts, parmesan, and extra olive oil to a food processor. Blend until smooth. Combine the remaining bunch of rocket with grape tomatoes and wholegrain toast. Serve with sliced lamb roast and a dollop of the rocket pesto.

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