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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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