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Roast Lamb with Mint Pesto Sauce: Submitted by: Wendy R Cook | Date Added: 29 Mar 2019
Listed in: Lamb
Ingredients

1 whole leg lamb
3 cloves of garlic, thickly sliced
2-3 sprigs rosemary
olive oil for drizzling
1 onion, cut into chunks
2 carrots, cut into chunks

Pea and Mint Pesto:
a bag of frozen peas
1 small bunch min, leaves only
1 tablespoon capers, rinsed
12 blanched almonds, toasted and roughly chopped
1 small clove garlic, crushed
1/2 lemon, juiced
2 1/2 tablespoon olive oil

Cooking Instructions

1. Using the point of a sharp knife make small incisions all over the lamb, the poke a slice of garlic into each hole. Cut the rosemary into smaller springs 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 1 hour before roasting to allow to come to room temperature. Heat oven to to 325 degrees. Place the hopped onion and carrot in a large roasting tin, then sit the lamb on top, season well and drizzle over the oil. Roast for 15 minutes, then turn down to 375. Cooke roast for a further 1 hour 20 minutes. Remove the lamb, cover lightly with foil and leave to rest in a warm place for 30-45 minutes.

3. Meanwhile make the pesto sauce. Boil the kettle and pour over the peas, leave to stand for 1-2 minutes. Drain the peas, then run under cold water. Once cool transfer to 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.

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