recipes-mains

Lamb Rumps with Pesto Butter

Serves: 4

Ingredients

6-8 lean lamb rump (chump) or loin chops
Salt and freshly milled black pepper
6-8 fresh bay leaves

For the Pesto Butter:

60ml/4tbsp prepared pesto sauce
100g/4oz unsalted butter, softened

For the Pasta, Cucumber and Radish Salad:

175g/6oz cooked pasta shapes
1 medium cucumber, thinly sliced
12 radishes, thinly sliced

For the Dressing:

30ml/2tbsp freshly chopped chives
45ml/3tbsp red wine vinegar
10ml/2tsp caster sugar
60ml/4tbsp 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 Gas mark 4-5, 180-190°C, 350-375°F 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.
Tip: Store any unused pesto butter in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

N.B: This recipe contains nuts or seeds.

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