Mini lamb rumps with pesto stuffing
- Heat oven to 220C. Lay out lamb rumps flat on a board. Combine pesto and almonds and season with salt and pepper to form a stuffing. Spread rumps with stuffing and roll up. Tie with string to secure filling.
- Place lamb in an oven pan, drizzle with a little olive oil and season with salt and pepper. Roast for 20 minutes for medium, or longer if your preference is for well-done meat.
- Remove lamb to rest for 10 minutes - keep meat warm under a tent of foil. Slice to serve.
Tip: If it's a roast you're after, these lamb rumps make the perfect individual roast dinner. Lamb rumps cook to a tender pink, are easy to slice and serve, and are conveniently portioned - good for those catering for small numbers.