Easter: Roasted Leg of Lamb with Mint Pesto
Source of Recipe
Taste of the South, April-May 2011
List of Ingredients
- Mint Pesto (recipe follows)
- 1 (4-pound) boneless leg of lamb
- 1� tsp salt
- 1� tsp cracked black pepper
- Garnish: fresh mint
Instructions
- Spray a shallow roasting pan with nonstick cooking spray. Set aside.
- Spread half of Mint Pesto in a thick layer on one side of lamb. Roll up lamb, and tie with string at 1�-inch intervals. Place lamb, seam side down, in prepared pan. Cover, and refrigerate for 8 hours or overnight.
- Preheat oven to 325� F. Remove lamb from refrigerator, and let stand at room temperature for at least one hour. Season lamb with salt and pepper. Roast until an instant-read thermometer inserted in the center reaches 155� F, 50 to 65 minutes. Remove from oven. Let lamb rest for 10 minutes before slicing. Garnish with mint, and serve with remaining Mint Pesto, if desired.
Makes 6 to 8 servings.
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MINT PESTO
� 8 cups loosely packed fresh mint leaves
� 1 cup finely grated Parmesan cheese
� � cup fresh lemon juice
� 1 Tbsp fresh minced garlic
� 2 tsp kosher salt
� 1 cup extra-virgin olive oil
� 1� cups toasted pine nuts
In the work bowl of a food processor, pur�e mint, Parmesan, lemon juice, garlic, and salt. With machine running, add olive oil in a thin, steady stream. Add pine nuts, and pulse to chop.
Makes approximately 2 cups.
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