Lamb Rump Open Burger Served with Parsley Pesto

Publish Date
Tuesday, 24 February 2015, 10:42AM

Preparation time: 20 mins
Cooking time: 20 mins
Serves: 3-4

1 pack of Silver Fern Farms Lamb Rumps
2 Tbsp vegetable oil
Salt and pepper
4 focaccia bread buns
Lettuce leaves
Mayonnaise or aioli

Parsley Pesto:
2 cups parsley
2 cloves garlic, crushed
2 tablespoons cashew nuts or pinenuts
½ cup vegetable oil
Salt and pepper
¼ cup grated parmesan cheese


  1. Preheat an oven to 220°.

  2. Drizzle 2 tablespoons of oil over the lamb. Season with salt and pepper. Transfer to a baking dish and cook for 15-20 minutes (med-rare).

  3. Remove to a warm plate, cover with tinfoil and leave to rest for 5 – 8 minutes before slicing.


  1. In a food processor process the parsley, garlic and cashew nuts. Add the oil, salt and pepper and pulse to combine.

  2. Transfer to a bowl and stir through grated parmesan cheese.

To serve:

  1. Toast the bread buns and layer with sliced lamb, pesto, lettuce and mayonnaise.

Take your Radio, Podcasts and Music with you