Pesto Lamb Royale


  • 190g jar Sacla’ Organic Tomato Pesto
  • 8 noisettes Lamb
  • Salt
  • Black pepper
  • 200ml Passata
  • 50ml Red wine
  • 2 tbsp Soft dark brown sugar
  • 1 tbsp Fresh thyme, chopped
  • 150g Mozzarella
  • Fresh Basil Leaves to garnish


  1. Preheat oven to 190°C/375°F/Gas mark 5
  2. Spread 4 tbsp Sacla’ Pesto over one side of each noisette and season
  3. Place passata, red wine, 2 tbsp Sacla’ Pesto and sugar in a saucepan and heat gently until sugar dissolves
  4. Season well, stir in the thyme, and bring to the boil
  5. Transfer tomato sauce into a shallow ovenproof dish
  6. Arrange lamb on top, pesto side up
  7. Bake in oven for 15 minutes before placing a slice of mozzarella onto each noisette
  8. Cook for a further 5-10 minutes until sauce is bubbling, cheese melting, and lamb is cooked but pink inside
  9. Cook longer for well done
  10. To serve, place two noisettes on each plates, spoon sauce around each one, and garnish with basil
Serves: 4Cooking time: Share recipeReview this recipe


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