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Roast lamb, pesto and artichoke rolls

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500g Lamb rump
3 tbsp Fresh basil pesto
4 Bread rolls or lengths of baguette
2 cups Mixed salad
4 Marinated artichokes, drained and sliced
8 Slices tomato


1 Preheat the oven to 180°C. Place a frying pan over a moderately high heat. Rub the lamb with some olive oil and season with salt and pepper. Cook for 8 minutes or until nicely browned all over. Transfer the lamb to an oven tray and roast for 12-15 minutes or until the lamb is cooked to your liking. Set aside to rest for 5-10 minutes, loosely covering with foil.
2 Slice the lamb thinly. Place the pesto onto the rolls, top with the sliced lamb, rocket, artichokes and tomato and serve.


1 You can substitute the marinated artichokes with some roasted capsicum strips, grilled eggplant or sliced green olives.
2 For a lighter version, try leaving out the bread and adding more salad leaves. Dress with a bit of olive oil.