- Prep Time
- 20 mins
- Total Time
- 2 h 10 m
- Serves
- 10
Ingredients
- 1
- fresh or frozen leg of lamb, thawed (5.5 to 6 lb / 2.5 to 2.7 kg)
- 1/2 cup
- olive oil, divided
- 125 mL
- 4 tsp
- finely chopped fresh rosemary
- 20 mL
- 4
- cloves garlic, minced, divided
- 1 tbsp
- cracked black pepper
- 15 mL
- 1 1/2 tsp
- salt, divided
- 7 mL
- 1 bag
- Compliments Medley Petites Potatoes
- 680 g
- 1 tsp
- lemon zest
- 5 mL
- 1/4 cup
- lemon juice, divided
- 60 mL
- 1 cup
- finely chopped fresh mint
- 250 mL
- 1/2 cup
- finely chopped fresh parsley
- 125 mL
- 1/4 cup
- grated Grana Padano cheese
- 60 mL
- 1/4 cup
- finely chopped toasted pine nuts
- 60 mL
- mint sprigs, for garnish (optional)
- lemon wedges, for garnish (optional)
Directions
Step 1
Preheat oven to 425°F (220°C). Use the tip of a sharp knife to make small 1/4-in. (5-mm) deep cuts every 1 in. (2.5 cm) or so, all over the lamb leg (this allows herbs and spices to flavour the meat more effectively). In a small bowl, stir together 2 tbsp (30 mL) oil, rosemary, 3 cloves minced garlic, pepper and 1 tsp (5 mL) salt. Rub all over the lamb. Place lamb on rack fitted onto roasting pan. Toss together potatoes, 2 tbsp (30 mL) lemon juice, 1 tbsp (15 mL) oil and 1/4 tsp (1 mL) salt. Arrange on the rack around the lamb.
Step 2
Roast lamb 15 min. then reduce oven temperature to 375°F (190°C) and continue roasting about 1 hr., or until internal temperature registers 165°F (74°C) for well done, or until desired doneness. Transfer lamb to cutting board. Tent loosely with foil and rest 15 min.
Step 3
Meanwhile, stir together chopped mint, lemon zest, parsley, cheese, pine nuts, remaining olive oil, lemon juice, garlic and salt to make mint pesto. Slice lamb and serve with pesto on the side. Garnish platter with mint sprigs and lemon wedges, if desired.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/10 of the recipe):
- Calories:
- 450
- Fat:
- 24 g
- Saturated Fat:
- 6 g
- Carbs:
- 16 g
- Fibre:
- 2 g
- Sugar:
- 1 g
- Cholesterol:
- 130 mg
- Protein:
- 43 g
- Sodium:
- 470 mg
