Use your perfectly cooked lamb roast to be the hero of this tasty recipes by Duncan Robertson


  • 4 small soft brioche rolls

  • 1.5 roasted lamb rumps fat on (sliced)

  • 100 ml olive oil

  • Salt and pepper

  • 1 red capsicums (cheeks removed)

  • ½ zucchini (sliced)

  • ½ red onion (sliced)

  • ½ cup rocket leaves

  • 60gm pesto

  • For the pesto

  • 2 bunches of basil (picked)

  • ½  cup olive oil (not extra virgin please)

  • 2 garlic cloves

  • 1 lemons juiced

  • Sea salt to taste

  • Pepper to taste

  • ¼  cup grated fresh Parmesan

  • ¼  cup roasted pine nuts


  • 1.

    Place all of the ingredients for the pesto in a food processor and blend. Season to taste with salt and pepper and set aside

  • 2.

    Toss the onion, capsicum and onion rings in oil. Season with salt and pepper, and chargrill or oven roast until softened and coloured

  • 3.

    Slice the vegetables into a medley and set aside

  • 4.

    Cut the bun in half, then place a small amount of the vegetables, lamb and rocket leaves in the slider and top with pesto


For further lamb roast recipe inspiration, visit


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