Pesto and mint roasted leg of lamb
This pesto and mint roasted leg of lamb is zingy and yummy – so perfect for roast dinner, particularly on Easter Sunday and during the Spring season. Serve it with rosemary roasted potatoes, honey-glazed baby carrots and minty peas or your favorite side dishes. You can use dairy-free pesto for this recipe, according to your diet.
Ingredients
Method
- Take the lamb out of the fridge at least 30 minutes before preparation.
- Score the meat all over, making 2cm deep incisions.
- Cut each garlic clove into 4 pieces and push these into many cuts.
- Put the pesto, oil, mint leaves, lemon juice and zest into a small food processor and whiz until you get a coarse paste.
- Rub the meat all over with this paste pushing some into the remaining cuts with your finger.
- Put the lamb on a rack, placed in a large roasting tray.
- Pour some wine, stock or water into the tray then add the onion.
- Preheat the oven to 180°C.
- Roast the lamb for 1 hour, then cover with foil and roast for another hour or so ( calculate 25 minutes per 500g , plus 25 minutes for medium or 35-40 minutes for well-done).
- Take the lamb out of the oven and transfer it to a plate.
- Cover with foil and tea towels, then rest for about 20 minutes before carving.
- Meanwhile, make the mint gremolata, by finely chopping the mint leaves and garlic and mixing together with lemon zest and a drop of lemon juice. Also, make some gravy from the roasting jus.
- Serve the lamb with the mint gremolata and the gravy, together with side dishes.