Roasted Boneless Leg of Lamb with Mint Pesto
Prep Time
Serves
Cooking Mode
1 boneless leg of lamb (approx. 1.25 kg/2.5 lb)
3 cloves garlic, finely chopped
1 tbsp finely chopped fresh rosemary
2 tbsp olive oil
1 tsp cracked black pepper
½ tsp salt
1 bag Compliments Medley Petites Potatoes
¾ cup fresh mint leaves
⅓ cup fresh parsley leaves
2 tbsp grated Grana Padano or Parmesan cheese
2 tbsp toasted pine nuts
1 tsp lemon zest
2 tbsp lemon juice
¼ tsp salt
2 tbsp olive oil
assorted herbs, fruits and veggies for platter garnishes (optional)
1 boneless leg of lamb (approx. 1.25 kg/2.5 lb)
3 cloves garlic, finely chopped
1 tbsp finely chopped fresh rosemary
2 tbsp olive oil
1 tsp cracked black pepper
½ tsp salt
1 bag Compliments Medley Petites Potatoes
¾ cup fresh mint leaves
⅓ cup fresh parsley leaves
2 tbsp grated Grana Padano or Parmesan cheese
2 tbsp toasted pine nuts
1 tsp lemon zest
2 tbsp lemon juice
¼ tsp salt
2 tbsp olive oil
assorted herbs, fruits and veggies for platter garnishes (optional)
Directions
1Preheat oven to 220°C (425°F). Use the tip of a sharp knife to make 1/4-in. (5 mm) deep cuts every 1 in. (2.5 cm) or so, all over the fat layer on the lamb leg. This allows herbs and spices to penetrate into the meat.
2In bowl, stir together the garlic, rosemary, oil, pepper and salt. Rub half the mixture over all sides of the lamb. Place on rack fitted into roasting pan. Add potatoes to leftover garlic mixture in bowl, turn to coat. Set potatoes around lamb. Pour rest of garlic mixture onto the lamb.
3Roast lamb 15 min. at 220°C (425°F) then reduce heat to 190°C (375°F) and continue roasting 1 hr. Check internal temperature in thickest part of roast. Depending on preferred doneness, check for 54°C (130°F) for medium-rare, 60°C (140°F) for medium, 71°C (160°F) for medium-well. If greater doneness is desired, roast additional 15 to 20 min. between temperature checks. A 1.25 kg/2.5 lb roast will require approx. 1 hr. 20 min. to reach medium-rare. Tent lamb with foil 15 min. before slicing.
4Meanwhile, make pesto by combining mint, parsley, cheese, pine nuts, zest, juice and salt in small food processor. Pulse to a coarse paste. Transfer to bowl, stir in olive oil. The pesto can also be made by hand by finely chopping herbs and mixing with the other ingredients. Makes 1/2 cup (125 mL). Lightly brush roast with pesto before slicing. Serve the remaining pesto as a condiment. Transfer roast and potatoes to platter. Garnish with herbs, fruits and veggies, as desired.
Tips
1
For more even cooking, bring roast out of the fridge 1 hr. before cooking.
Disclaimer
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Personal Note
Personal Note
