Roast lamb, pesto and artichoke rolls

Roast lamb, pesto and artichoke rolls



Prep Time


Cook Time



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


  • 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.
  • Slice the lamb thinly. Place the pesto onto the rolls, top with the sliced lamb, rocket, artichokes and tomato and serve.


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