Roast lamb with mint pesto sauce recipe

Roast lamb with mint pesto sauce recipe

A mouthwatering roast leg of lamb with a fresh and fragrant mint and pesto sauce.

Prep time: 120 minutes

Cook time: 95 minutes

Servings: 4 people

Preparation

  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.
  4. Season and transfer to a serving dish.
  5. Strain any lamb juices from the roasting tray into a small saucepan.
  6. Add any resting juices and heat through. Slice the lamb and serve with the roasting juices and pea and mint sauce.

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
  • juice 1/2 small lemon
  • 2 1/2 tbsp olive oil

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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
  • juice 1/2 small lemon
  • 2 1/2 tbsp olive oil

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Preparation

  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.
  4. Season and transfer to a serving dish.
  5. Strain any lamb juices from the roasting tray into a small saucepan.
  6. Add any resting juices and heat through. Slice the lamb and serve with the roasting juices and pea and mint sauce.