Combine lemon zest, garlic, thyme and 1 tablespoon of the oil and rub over the lamb. Season with salt and pepper and place on a rack in a baking dish.
Cut onion into wedges and arrange around lamb, pour water into base of the pan. Roast for 1 hour and 15 minutes for medium or until cooked to your liking.
While lamb is roasting, make the pesto. Place mint, almonds, lemon juice and Parmesan in a food processor until roughly chopped. With the processor running, drizzle in remaining oil in a thin, steady stream. Process until combined. Transfer to a bowl, cover and place in fridge.
Remove lamb from oven, cover loosely with foil for 15 minutes before slicing and serving with the pesto and onions.
455 calories per serve
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