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Lamb Rump Open Burger Served with Parsley Pesto

Lamb Rump Open Burger Served with Parsley Pesto

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10 mins + 25 mins
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Serves 4



  • 1 pack Silver Fern Farms Lamb Rumps
  • 2 tbsp Vegetable Oil
  • Salt
  • Pepper
  • 4 Focaccia Bread Buns
  • Lettuce Leaves
  • Mayonnaise or Aioli

Parsley Pesto

  • 2 cups Parsley
  • 2 cloves Garlic crushed
  • 1/4 cup Grated Parmesan Cheese

1/2 cup Vegetable Oil

Salt and Pepper

  • 2 tbsp bulk for value cashews roasted salted, 1kg loose


LAMB: Preheat an oven to 220°. Drizzle 2 tablespoons of oil over the lamb. Season with salt and pepper. Transfer to a baking dish and cook for 15-20 minutes (med-rare). Remove to a warm plate, cover with tinfoil and leave to rest for 5 – 8 minutes before slicing.

PESTO: In a food processor process the parsley, garlic and cashew nuts. Add the oil, salt and pepper and pulse to combine. Transfer to a bowl and stir through grated parmesan cheese.

TO SERVE: Toast the bread buns and layer with sliced lamb, pesto, lettuce and mayonnaise.


Qty Price
Silver Fern Farms Lamb Rump $14.00 ea was $16.00
$14.00 ea was $16.00
Sunfield Salad & Cooking Oil $2.50 ea was $3.00
$2.50 ea was $3.00
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Greggs Pepper Black Cracked $6.39 ea
$6.39 ea
Instore Bakery Focaccia Herb & Garlic
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Lettuce Traditional Iceberg $2.60 ea
$2.60 ea
Heinz Seriously Good Aioli Squeeze $4.99 ea
$4.99 ea
Mainland Hard Cheese Grated Parmesan $7.50 ea was $8.00
$7.50 ea was $8.00
Bulk Foods Cashews Roasted Salted $36.90 kg
$36.90 kg
Superb Herb Parsley Fresh Italian $3.70 ea
$3.70 ea
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock