October 11, 2015

With picnic weather almost here I’m dreaming of these lamb baguettes I made some time ago  for Homestyle.

Rosy slices of spring lamb, refreshing spring onion and mint pesto and a drizzle of mustard cream all encased in a crusty baguette makes for the ultimate picnic sandwich. If you’re short on time replace the mustard cream with mayonnaise.

Photography: Manja Wachsmuth
Styling: Amber Armitage

Serves 6

200 ml thickened cream
¼ cup Dijon mustard
75 gm finely grated parmesan
2 tbsp olive oil
4-6 small lamb fillets (about 1kg)
2 long sourdough baguettes
2 cups (loosely packed) wild rocket

Spring onion and mint pesto
½ cup chopped spring onions
½ cup chopped mint leaves
¾ cup olive oil
2 cloves garlic, crushed
sea salt and cracked black pepper

For the mustard cream combine cream and mustard in a small pot over medium heat, bring to just below the simmer, add parmesan, stir until melted, season to taste and set aside to cool.

To make the spring onion pesto, place the green onion, mint, oil, garlic, salt and pepper in a bowl and stir to combine. Set aside.

Preheat oven to 150C. Heat olive oil in a large frying pan over high heat, season lamb fillet to taste and cook, turning occasionally, until browned (1-2 minutes each side). Transfer to an oven tray and roast until cooked to your liking (10 minutes for medium-rare). Set aside to rest (30 minutes), and then thinly slice.

Halve baguettes lengthways and butter both sides (so bread doesn’t go soggy) spread bases with pesto. Top with roast lamb and rocket, drizzle with mustard cream, season to taste and serve or wrap for your picnic.

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