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Roast lamb stuffed with olive & rocket pesto
Roast lamb stuffed with olive & rocket pesto
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Succulent lamb roasts stuffed with flavorful olive and rocket pesto.
Ingredients:
  • 1 bunch rocket, ends trimmed
  • 125.00 ml fresh basil leaves
  • 2 garlic cloves, crushed
  • 20.00 ml lemon rind
  • 80g (1/2 cup) pitted olives, coarsely chopped
  • 45g (1/4 cup) pine nuts, toasted
  • 125ml (1/2 cup) extra virgin olive oil
  • 2 (about 800g) lamb mini roasts, string removed
Instructions:
  • Preheat the oven to 220°C. Combine rocket, basil, garlic, lemon rind, olives, and pine nuts in a food processor and pulse until coarsely chopped. Drizzle in extra virgin olive oil and blend until smooth.
  • Lay the lamb flat on a clean surface, season with salt and pepper, then spread 1/3 cup of pesto down the center of each piece. Roll up the lamb to seal in the filling, tie with kitchen string at 2cm intervals, and refrigerate for 4 hours or overnight to marinate.
  • Massage the lamb with half of the olive oil to coat it evenly. Heat the rest of the oil in a large heavy-based frying pan over medium-high heat. Sear half of the lamb pieces for about 10 minutes or until they are nicely browned. Transfer the seared lamb to a roasting pan and repeat the process with the remaining lamb pieces.
  • Bake for 30-35 minutes until medium-rare to your preference. Let it rest for 15 minutes covered loosely with foil. Carve and serve with the extra pesto on the side.

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