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Mint-Pesto Rubbed Leg of Lamb

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  2 Hours
  about 12 servings
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 and trimmed of fat

Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Roasting Tips:
Very cold meat won't roast evenly. Place it on the counter while preheating the oven.

Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.

A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.

Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
Mint-Pesto Rubbed Leg of Lamb Recipe at
Preheat oven to 350 degrees F.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pesto Mains
Nutrition Facts per Serving
Yield:   about 12 servings
Calories: 192
Fat. Total: 10g
Protein: 25g
Carbohydrates, Total: 1g
Fat, Saturated: 3g
% Cal. from Fat: 47%
Cholesterol: 76mg
Sodium: 228mg
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