Lamb Rumps with Pesto Butter

Name: Lamb Rumps with Pesto Butter
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 6-8 lean lamb rump (chump) or loin chops; 6-8 fresh bay leaves; 4 tablespoons prepared pesto sauce; 100g unsalted butter, softened; 175g cooked pasta shapes; 1 medium cucumber, thinly sliced; 12 radishes, thinly sliced; 2 tablespoons freshly chopped chives; 3 tablespoons red wine vinegar; 2 teaspoons caster sugar; 4 tablespoons olive oil

Quick, fresh midweek meal. Lamb rump with a pesto butter, and a light pasta, cucumber and radish salad.

prep time
15 mins

cook time
20 minutes

serves
4 people

Ingredients

6-8 lean lamb rump (chump) or loin chops
6-8 fresh bay leaves
4 tablespoons prepared pesto sauce
100g unsalted butter, softened
175g cooked pasta shapes
1 medium cucumber, thinly sliced
12 radishes, thinly sliced
2 tablespoons freshly chopped chives
3 tablespoons red wine vinegar
2 teaspoons caster sugar
4 tablespoons olive oil

Method

Prepare the pesto butter; mix the pesto sauce and butter together. Form into a sausage shape, wrap in cling film or foil and chill until required.
Place each chop on a large square foil sheet. Season on both sides. Top with a disc of the pesto butter and a bay leaf.
Wrap loosely and place on a prepared barbecue or in a preheated oven at 180-190°C, 160-170°C Fan, Gas Mark 4-5 for 15- 20 minutes.
Meanwhile, place the pasta, cucumber and radishes into a large bowl. Put the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad and serve with the lamb.