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Roast lamb stuffed with olive & rocket pesto

  • 0:30 Prep
  • 0:55 Cook
  • 6 Servings


  • 1 bunch rocket, ends trimmed
  • 1/2 cup fresh basil leaves
  • 2 garlic cloves, crushed
  • 1 tablespoon 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
  • 1 tablespoon olive oil


  • 1
    Preheat oven to 220°C. Place rocket, basil, garlic, lemon rind, olives and pine nuts in the bowl of a food processor. Process until coarsely chopped. Add extra virgin olive oil. Process until smooth.
  • 2
    Place the lamb on a clean work surface and open to lie flat. Season with salt and pepper. Spread 1/3 cup of the pesto along the centre of each piece of lamb. Roll up to enclose filling. Use unwaxed white kitchen string to tie at 2cm intervals. Cover and place in the fridge for 4 hours or overnight to marinate.
  • 3
    Rub lamb with half the olive oil. Heat the remaining oil in a large heavy-based frying pan over medium-high heat. Add half the lamb and cook for 10 minutes or until browned. Transfer to a roasting pan. Repeat with remaining lamb.
  • 4
    Cook for 30-35 minutes for medium-rare or until cooked to your liking. Cover loosely with foil and set aside for 15 minutes to rest. Carve and serve with the remaining pesto.

Source: taste.com.au


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