Friday, 28 September 2012

Roast Lamb with Rosemary and Mint Pesto

I love a good Sunday roast, but it can be easy to get stuck in the same routine and prepare the meat the same way because roasts are traditional, and that's the way they've always been done. So last weekend I branched out and instead of making slits in the meat and placing garlic cloves and rosemary in the lamb I put together a pesto with rosemary, garlic, mint and pepita seeds. The flavours went right through the meat and when sliced you get pockets full of intense flavour. You can include any vegetables you like with a roast but I can't go past roast beetroot, roast pumpkin and cauliflower with a roast lamb. 
What you need:
  • 2 garlic cloves
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/3 cup rosemary leaves (if you are using dried rosemary use 1/4 cup instead)
  • 1/2 cup mint leaves
  • 1 leg of lamb, or shoulder of lamb
  1. Standard first step, if you haven't already - go and like the Grow Eat Run Facebook page to keep updated with new posts and recipes.
  2. Preheat the oven to 200deg C
  3. Use a mortar and pestle or food processor mix the garlic, rosemary, mint and pepita seeds together until you have a green aromatic paste (pesto).
  4. Using a sharp knife pierce the lamb and make deep slits in the meat. 
  5. You want to use your fingers for this part and fill the slits with the pesto. Any pesto that you have left over rub over the top of the lamb.
  6. Place the lamb on a baking tray and into the oven. The cooking time is going to depend on the size of the leg of lamb but I would allow for an hour and a half for a good size leg.
  7. When cooked all the way through (but I like the lamb to be a little pink in he middle) you want to take it out of the oven and rest it for 15 to 20 minutes covered with a cloth or some aluminum foil. 
  8. Slice the lamb and serve with some vegetables or a salad and enjoy the Sunday roast at home with family and friends! 

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