I (lovingly) complained to my son last week when he said he’s in charge to bring 4 ingredients to food tech. Seriously, these main ingredients – lamb, mint, wild rockets and basil pesto, are pricey but proud and excited mom I am I bought and packed them all yesterday morning for him to bring to school. At about 2pm he emailed me the photos of the dish they cooked. Holy cow! I mean… sheep! The lamb salad looks fabulous, don’t you agree? Below is one of the photos.
The gorgeous smell of pesto greeted me as I opened the container he took home. “Let’s have it for dinner tonight, Nanay,” he said. Well he’s the boss. But before all that, I arrange the dish in a platter for a photo-op.
400g lamb rumps
2 tsp finely chopped rosemary
Ground black pepper
3 tomatoes, deseeded and cut into wedges
1 red onion, chopped coarsely
12 mint leaves, roughly torn
100g wild rocket leaves
1/2 capsicum, peeled and cut thinly
100g feta cheese
Preheat oven 220 deg C. Line a baking tray with baking paper and set aside.
Combine rosemary and finely-grated lemon zest with salt and pepper. Rub this mixture all over lamb and set aside.
Heat 2 tbsp of olive oil in a pan on medium to high heat. Add lamb and brown for approximately 3 minutes each side. Scoop out and arrange on the lined baking tray. Bake for 10 minutes for medium rare. Remove from oven. Cover the tray with tin foil and towel to rest for at least 10 minutes.
To make the pesto dressing, combine 1 part olive oil, 1 part lemon juice and 1 part pesto. Add the lamb juices from the baking tray. Season with salt and pepper. Set aside.
Combine onion, tomatoes and mint leaves in a mixing bowl. Arrange these on top of wild rockets on a serving platter.
When ready, slice the lamb thinly across the grain and place on top of the salad platter. Add the crumbled feta cheese and capsicums and drizzle with pesto dressing.
It’s a very delicious, refreshing salad. I prepped more pesto dressing for dinner. Yum.