It’s a popular meal but if you want to make the common burger a little bit more fancy, then here is how.
Preparation 5 minutes
Cooking 23 minutes, plus resting time
500g lamb rump
3 tbsp fresh basil pesto
4 bread rolls or lengths of baguette
2 cups mixed salad
4 marinated artichokes, drained and sliced
8 slices tomato
1 Preheat the oven to 180°C. Place a frying pan over a moderately high heat. Rub the lamb with some olive oil and season with salt and pepper. Cook for 8 minutes or until nicely browned all over. Transfer the lamb to an oven tray and roast for 12-15 minutes or until the lamb is cooked to your liking. Set aside to rest for 5-10 minutes, loosely covering with foil.
2 Slice the lamb thinly. Place the pesto onto the rolls, top with the sliced lamb, rocket, artichokes and tomato and serve.
You can substitute the marinated artichokes with some roasted capsicum strips, grilled eggplant or sliced green olives.
For a lighter version, try leaving out the bread and adding more salad leaves. Dress with a bit of olive oil and white wine vinegar.
The Carousel thanks beefandlamb.com.au for this recipe.