Your privacy settings

We and our 18 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.

To modify your consent choices, you can do so by clicking on Cookie settings in the footer.

We and our partners process data to

Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development.

Sign inRegister

Roast lamb with mint pesto sauce recipe

Roast lamb with mint pesto sauce

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

    Ready to shop?

    Shop ingredients

    Each serving contains

    Energy
    2265kJ 545.0kcal
    27%
    Fat
    42g
    high60%
    Saturates
    17g
    high85%
    Salt
    0.1g
    low0%
    Sugars
    5g
    low6%

    of the Reference intake

    Carbohydrate 8.7gProtein 34.4gFibre 3.9g

    Method

    1. 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.
    2. 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).
    3. 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.
    4. 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.

        You may also like

        Roast leg of lamb with thyme and lemon
        Image of "Roast leg of lamb with thyme and lemon"
        Roast lamb with caramelised onions
        Image of "Roast lamb with caramelised onions"
        Leg of lamb with apricot stuffing and mint couscous
        Image of "Leg of lamb with apricot stuffing and mint couscous"
        Roast leg of lamb stuffed with watercress and anchovies
        Image of "Roast leg of lamb stuffed with watercress and anchovies"