Roast lamb with mint pesto sauce recipe
This mouthwatering roast leg of lamb with a fresh and fragrant mint and pesto sauce is perfect for Easter lunch or a Sunday roast to feed a crowd.
See method- Serves 6
- 10 mins to prepare and 1 hour 35 mins to cook and 45 mins to cool
- 545 calories / serving
Ingredients
- 2kg whole leg lamb joint
- 3 cloves of garlic, thickly sliced
- 2-3 sprigs rosemary
- Olive oil for drizzling
- 1 onion, cut into chunks
- 2 carrots, cut into chunks
For the pea and mint pesto
- 200g frozen peas
- 1 small bunch mint, leaves only
- 1 tbsp capers, rinsed
- 12 blanched almonds, toasted and roughly chopped
- 1 small clove garlic, crushed
- ½ lemon, juiced
- 2½ tbsp olive oil
Each serving contains
- Energy
- 2265kJ 545.0kcal
- Fat
- 42g
- Saturates
- 17g
- Salt
- 0.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 8.7gProtein 34.4gFibre 3.9g
Method
- Using the point of a sharp knife make small incisions all over the lamb, then poke a slice of garlic into each hole. Cut the rosemary into smaller sprigs and push them into the incisions too. Cover and chill for at least 2 hours, preferably overnight.
- Take the lamb out of the fridge 1hr before roasting to allow to come to room temperature. Heat oven togas 7, 220°C, fan 200°C. Place the chopped onion and carrot in a large roasting tin, then sit the lamb on top, season well and drizzle over the oil. Roast for 15 mins, then turn down to gas 5, 190°C, fan 170°Cand roast for a further 1hr 20 mins. Remove the lamb, cover lightly with foil and leave to rest in a warm place for 30-45 mins. (Now’s the time to pop your potatoes in the oven).
- Meanwhile make the pesto sauce. Boil the kettle and pour over the peas, leave to stand for 1-2 mins. Drain the peas, then run under cold water. Once cool transfer to the small bowl of a food processor. Add the remaining ingredients and blend to a smooth paste. Season and transfer to a serving dish.
- Strain any lamb juices from the roasting tray into a small saucepan. Add any resting juices and heat through. Slice the lamb and serve with the roasting juices and pea and mint sauce.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
