Serves: 4
POINTS per Serve: 5.5
Core: NO
Prep Time: 15 minutes (plus 10 minutes standing time)
Cooking Time: 45 minutes
Ingredients
white bread - 1 slice, roughly chopped
fresh basil leaves - 1/4 cup
semi dried tomatoes - 20g
parmesan cheese - 10g, finely grated
olive oil - 1/2 tsp
lamb rump - 540g
chat potatoes - 480g, halved
fresh beetroot - 1 bunch, trimmed, cut into wedges
garlic bulb - 1, quartered
steamed greens - to serve (optional)
How To
1. preheat oven to 200c. place bread, basil and tomatoes in a food processor. process until breadcrumbs form. transfer to bowl. add parmesan and oil. stir until well combined. press mixture into the lamb rump.
2. place lamb in baking dish and spray with oil. season with salt and freshly ground pepper. bake for 40 minutes for medium rare or until cooked to your liking. stand for 10 minutes before slicing.
3. meanwhile, line a large baking tray with baking paper. arrange potatoes, beetroot and garlic evenly on tray. spray with oil and sprinkle with salt. place on top shelf of oven and roast for 40 - 45 minutes or until vegetables are tender. slice lamb and serve with vegetables. serve with steamed greens if desired.
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