Lamb & Herb Pesto Rolls

HERB PESTO:--
1 clove garlic
¼ tsp SIDS SALT & PEPPER
½ cup basil leaves
½ cup oregano leaves
¼ cup marjoram leaves
¼ cup mint leaves
¼ cup toasted pine nuts
½ cup parmesan, grated
¼ cup EV olive oil
LAMB:--
½ tsp rosemary, fine chopped
½ tsp SIDS CRAZY SALT
1 tbsp rice bran oil
2x 170 g lamb shortloin, trimmed
SIDS SALT & PEPPER to taste
handful of pea tendrils

HERB PESTO: Put garlic and salt in a food processor and blitz to coarse chopped. Add herbs, pine nuts and parmesan and blitz on LOW speed until combined then, with the motor running on LOW, slowly pour in the oil until you have a firm but spreadable pesto.
LAMB: Combine rosemary, SIDS CRAZY SALT and oil then pour over the lamb to coat completely. Set aside for 1 hour to marinate, basting often.
Season with SIDS SALT & PEPPER to taste then pan fry 2-3 minutes each side. Remove from pan then set aside in a warm spot for 10 minutes.
Cut into thin slices on a sharp angle then spread on 1 side, a little pesto and top with pea tendrils and roll up, secure with toothpicks and serve.