Roast Lamb With Mint Pesto
Servings
6
Servings
6
Ingredients
  • 1500grams lamb leg roast
  • 1tsp lemon zest
  • 1clove garliccrushed
  • 2tsp dried thyme leaves
  • 3tbsp extra virgin olive oil
  • salt
  • Pepper
  • 1cup water
  • 1 red onion
  • 1/2cup mint leaves
  • 2tbsp slivered almonds
  • 1tbsp grated Parmesan
  • 1tbsp lemon juice
Instructions
  1. Preheat oven to 190C.
  2. 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.
  3. 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.
  4. 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.
  5. Remove lamb from oven, cover loosely with foil for 15 minutes before slicing and serving with the pesto and onions.
Recipe Notes

455 calories per serve

Print Recipe
Roast Lamb With Mint Pesto
Roast Lamb Mint Pesto
Course Main Dish
Servings
Ingredients
  • 1500 grams lamb leg roast
  • 1 tsp lemon zest
  • 1 clove garlic crushed
  • 2 tsp dried thyme leaves
  • 3 tbsp extra virgin olive oil
  • salt
  • Pepper
  • 1 cup water
  • 1 red onion
  • 1/2 cup mint leaves
  • 2 tbsp slivered almonds
  • 1 tbsp grated Parmesan
  • 1 tbsp lemon juice
Course Main Dish
Servings
Ingredients
  • 1500 grams lamb leg roast
  • 1 tsp lemon zest
  • 1 clove garlic crushed
  • 2 tsp dried thyme leaves
  • 3 tbsp extra virgin olive oil
  • salt
  • Pepper
  • 1 cup water
  • 1 red onion
  • 1/2 cup mint leaves
  • 2 tbsp slivered almonds
  • 1 tbsp grated Parmesan
  • 1 tbsp lemon juice
Roast Lamb Mint Pesto
Instructions
  1. Preheat oven to 190C.
  2. 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.
  3. 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.
  4. 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.
  5. Remove lamb from oven, cover loosely with foil for 15 minutes before slicing and serving with the pesto and onions.
Recipe Notes

455 calories per serve