Finger Food
Lamp Rump Paninni
Serves: 1
| Ingredient |
Preparation & Service |
- 100g lamb rump
- Meadow Lea
- 1 roasted asparagus spear
- 1 roasted onion
- 1/4 peeled red capsicum
- 1 paninni
Tomato Pesto Spread (12 Serves)
- 50g Meadow Lea
- 10g red capsicum
- 30g semi dried tomatoes
- 10g pine nuts
- 5g garlic
- 1/4 bunch Italian parsley
- 1/2 bunch oregano
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- Method - Brush lamb rump with Meadow Lea and roast for 12mins on 180°C. Allow to rest, then slice. Blend all tomato pesto spread ingredients together.
- To Assemble - Open paninni and spread with the tomato pesto spread. Fill with roasted lamb, onion, asparagus and the peeled capsicum.
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