Summer Roast Lamb With Rocket Cream


Summer Sunday Roast by Valli Little


Rocket cream:


  1. Preheat the oven to 190°C.
  2. For the rocket cream, place all the ingredients in a food processor, season, then whiz until smooth. Keep chilled until ready to serve.
  3. Place the breadcrumbs, parmesan, pine nuts, rocket and basil in a small food processor, season, then whiz to combine. With the motor running, slowly add 100ml oil until a coarse paste forms. Set aside.
  4. Place 1 tablespoon oil in a large frypan over medium-high heat.
  5. Season the lamb, cook in batches, for 2-3 minutes each side until browned, then allow to cool completely. Brush the meat-side of each rack with the mustard, then pat on the pesto crumb mixture.
  6. Place the lamb racks on a baking tray, then roast for 5 minutes. Add the tomatoes to the tray and roast for a further 5 minutes for rare lamb or until cooked to your liking and the tomatoes have softened. Rest lamb, loosely covered with foil, for 5 minutes.
  7. Place the tomatoes, potatoes, beans, lemon juice and remaining cup (60ml) oil in a bowl. Season, then toss to combine.
  8. Arrange the lamb and vegetables on a platter and serve with extra rocket and the rocket cream. Serves 4-6.

Recipe by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.

Ingredients for Summer Roast Lamb With Rocket Cream

Solomans Bread Crumbs 250g

$3.99 ea

Reggiano Parmigiano Parmesan Cheese 150-350g

$19.50 ea

Salad Wild Roquette 120g

$4.99 ea

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