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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
  
• 1½ tsp salt
  
• 1½ tsp cracked black pepper
  
• Garnish: fresh mint
  






Instructions



1. Spray a shallow roasting pan with nonstick cooking spray. Set aside.
   
   
2. Spread half of Mint Pesto in a thick layer on one side of lamb. Roll up lamb, and tie with string at 1½-inch intervals. Place lamb, seam side down, in prepared pan. Cover, and refrigerate for 8 hours or overnight.
   
   
3. 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.
   
   .............
   
   MINT PESTO
   
   • 8 cups loosely packed fresh mint leaves
   • 1 cup finely grated Parmesan cheese
   • ¼ cup fresh lemon juice
   • 1 Tbsp fresh minced garlic
   • 2 tsp kosher salt
   • 1 cup extra-virgin olive oil
   • 1½ cups toasted pine nuts
   
   In the work bowl of a food processor, purée 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.