Go Back
Print

Roast Lamb with Mint Pea Pesto

Author The Purple Pumpkin Blog

Ingredients

  • 1 leg of lamb - the size will depend on how many you are feeding!
  • garlic cloves thickly sliced
  • fresh rosemary
  • 1-2 onions peeled and cut into chunks
  • 2-3 carrots peeled and cut into chunks
  • salt and freshly ground black pepper
  • olive oil

For the mint pea pesto (4-6 portions)

  • 200 g 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
  • 2½ tbsp olive oil
  • salt and freshly ground black pepper

Instructions

  • Allow the meat to come to room temperature (about an hour) before preparing and cooking.
  • Preheat the oven to 220C/Gas 7/200C fan.
  • With a sharp knife, carefully make incisions all over the lamb and push a slice of garlic and some rosemary into each slit.
  • Scatter the chopped onion and carrot into a roasting dish and place the lamb on top of the vegetables.
  • Season with salt and freshly ground black pepper and drizzle with a little olive oil
  • Roast for 15 minutes and then turn the oven down to 190C/Gas 5/170C fan and cook according to the weight instructions for your joint of lamb. A 2kg leg joint takes about 1hr and 15 minutes. Allow the meat to rest for 20 minutes before carving. Cover with foil and tea towels to keep warm.
  • To make the pesto, place the peas in a bowl and pour boiling water over to cover them. Leave for 2 minutes.
  • Drain the peas and place into a food processor. Add the remaining pesto ingredients and whizz to form a paste. Season to taste
  • Serve the roasted lamb with your choice of potatoes - new potatoes work really well, and with the mint pea pesto on the side.