Mint Pesto Crusted Lamb with Kumara Salad

Be careful when topping lamb with crust as it will still be hot from the pan.

My Own Food Bag
Mint Pesto Crusted Lamb with Kumara Salad

This dish will appear in My Own Food Bag on Sunday, March 25, 2018.

Kumara Salad

  • 150g kumara
  • ½ red onion *
  • ½ baby cos lettuce *
  • ¼ capsicum *
  • ½ tomato
  • Drizzle of vinegar (e.g. white wine, red wine, cider)

Mint Pesto Crusted Lamb

  • 1 tablespoon mint pesto
  • 3 tablespoons panko breadcrumbs *
  • 150g lamb rump steak (at room temperature)

Mint Pesto Sauce

  • 1 tablespoon mint pesto
  • 1 tablespoon mayonnaise

To Serve

  • 2 tablespoon picked mint leaves
  • 1 Preheat oven to 220°C. Line an oven tray with baking paper. Cut kumara into 1cm wedges and red onion into 2cm wedges. Toss with a drizzle of oil on prepared tray, season and roast for about 20 minutes, until golden and tender. Turn once during cooking.
  • 2 While kumara is cooking, separate lettuce leaves; slice capsicum 2cm; dice tomato 2cm. Place all in a large bowl and set aside.
  • 3 Combine first measure of mint pesto and panko breadcrumbs in a small bowl. Pat lamb dry and season. Heat a drizzle of oil in a medium fry-pan on high heat. Cook lamb for about 1 minute each side, until golden but not cooked through.
  • 4 Remove lamb from pan and top with mint panko mixture, pressing down to help it stick. Add to tray with cooked kumara, and cook for a further 3 minutes for medium (depending on thickness), or until cooked to your liking. Set aside to rest.
  • 5 Combine second measure of mint pesto and mayonnaise in a small bowl. Add cooked kumara and red onion to bowl with salad along with a drizzle of olive oil and vinegar and toss to combine. Season to taste.
  • SERVES 1

Nutritional Information

  • Energy: 2645 kj / 632 kcal
  • Protein: 31.5g
  • Carbohydrate: 50.6g
  • Fat: 34.3g


  • Pantry staple
  • * Shared ingredient with another recipe

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