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Mint-Pesto Rubbed Leg of Lamb

Mint-Pesto Rubbed Leg of Lamb

Nutrition Facts
  • cal. (kcal) 192
Mint-Pesto Rubbed Leg of Lamb
  • Makes: 12 servings
  • Prep: 30 mins
  • Start to Finish: 2 hrs
  • Carb Grams Per Serving: 1

Ingredients

  • 1/2 cup packed fresh basil leaves
  • 1/4 cup packed fresh mint leaves
  • 1/4 cup packed fresh parsley leaves
  • 2 tablespoons toasted pine nuts, (see Tip)
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, peeled
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 1 3 1/2 - pound boneless leg of lamb, butterflied (see Tip) and trimmed

Directions

  1. Preheat oven to 350 degrees F.
  2. Place basil, mint, parsley, pine nuts, cheese, oil, garlic, 1/2 teaspoon salt and pepper in a food processor and process until fairly smooth. Sprinkle lamb all over with the remaining 1/2 teaspoon salt. Reserve 2 tablespoons of the pesto; spread the rest over the top side of the lamb and roll it closed. (It will not be a perfect cylinder.) Tie kitchen string around the roast in five places; do not tie too tightly or the pesto will squeeze out. Rub the reserved pesto over the outside of the lamb and place in a roasting pan.
  3. Roast the lamb until a thermometer inserted into the thickest part registers 140 degrees F for medium-rare, about 1 hour 20 minutes. Transfer to a cutting board; let rest for 10 minutes. Carve the lamb, leaving the string in place to help hold the roast together.
  4. Tips: Tips: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.
  5. Have your butcher "butterfly" a boneless leg of lamb (that is, open it up to a large, flat cut of meat); ask that any visible fat be trimmed off.
  6. Equipment: Kitchen string

Nutrition Information

Servings Per Recipe: 12
PER SERVING: 192 cal., 10 g total fat (3 g sat. fat), 76 mg chol., 228 mg sodium, 1 g carb. 25 g pro.