Ingredients

• 1 clove garlic, minced
• 1 tablespoon chopped fresh mint
• 1 teaspoon green peppercorns, crushed
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 lamb rumps
• 6 bread rolls
• creme fraiche or mayonnaise
• tomato slices
• baby lettuce leaves

Pistachio, mint and parsley pesto

• 1 cup firmly packed parsley leaves
• ¼ cup firmly packed mint leaves
• ¾ cup shelled, unsalted pistachio nuts
• ½ cup grated Parmesan or cheddar
• 1 clove garlic, crushed and peeled
• grated rind and juice of 1 lemon
• ½ cup virgin olive oil

Method

1. Mix together the garlic, mint, peppercorns and salt and pepper. Rub firmly over the lamb. Place in a resealable bag and seal. Refrigerate overnight, if possible.
2. Roast lamb at 190ºC for 30 minutes or until juices run clear when a skewer is inserted in the thickest part. Remove. Cool lamb for 10 minutes.
3. Cut the bread rolls lengthwise without cutting all the way through. Generously spread one side with creme fraiche or mayonnaise. Slice the lamb. Arrange lamb on top with the tomato and baby lettuce leaves. Finish with a good serving of the Pistachio, Mint and Parsley Pesto.

Pistachio, mint and parsley pesto

1. Put parsley, mint, pistachio nuts, cheese, garlic, lemon rind and juice in a food processor. Process until chopped. With the motor running, pour oil down the feed tube to make a thick paste.