Method

• 1.
  Preheat oven to 200°C and line a baking tray with baking paper.
• 2.
  Remove lamb rumps from the fridge 15 minutes before cooking to bring to room temperature. Season lamb well and place skin-side down in a cold large frying pan. Heat from cold over medium-high heat and cook for 8 minutes or until skin is golden and fat rendered. Turn lamb over and cook for a further 2 minutes. Place on the lined tray and roast for 12-15 minutes for medium rare or until cooked to your liking. Rest loosely covered with foil.
• 3.
  Meanwhile, bring a large saucepan of salted water to the boil, add broccoli and cook for 5 minutes or until tender, then drain and plunge into cold water to cool. Drain and set aside.
• 4.
  Place basil, oil, capers, pine nuts, parmesan, garlic and lemon zest in a food processor and season. Process until finely chopped. Transfer about a third of the mixture to a small bowl and set aside. Add broccoli to food processor and pulse until finely chopped. Check seasoning.

• 5.
  Thickly slice lamb. Divide half the broccoli pesto among serving plates (reserve remainder for another use), top with lamb, scatter with extra basil and drizzle with reserved basil pesto. Serve with lemon wedges and salad leaves.