Preparation 5 minutes
Cooking 23 minutes, plus resting time
500g lamb rump
3 tbsp fresh basil pesto
4 bread rolls or lengths of baguette
2 cups mixed salad
4 marinated artichokes, drained and sliced
8 slices tomato
Preheat the oven to 180°C. Place a frying pan over a moderately high heat. Rub the lamb with some olive oil and season with salt and pepper. Cook for 8 minutes or until nicely browned all over. Transfer the lamb to an oven tray and roast for 12-15 minutes or until the lamb is cooked to your liking. Set aside to rest for 5-10 minutes, loosely covering with foil.
Slice the lamb thinly. Place the pesto onto the rolls, top with the sliced lamb, rocket, artichokes and tomato and serve.