Ingredients
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1½ cups (375 ml) loosely packed fresh Mint
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½ cup (125 ml) Pine Nuts
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1/3 cup (80 ml) freshly grated Parmesan Cheese
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½ cup (125 ml) extra virgin Olive Oil
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4 medium Garlic
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one 5–7 lb (2.2–3.15 kg) leg of Lamb
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coarse Sea Salt
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freshly ground Black Pepper
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¼ cup (60 ml) dried Breadcrumbs
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3 cups (750 ml) Beef Broth
Directions
There’s no mint jelly in this updated version of roast lamb. Instead, the juicy meat is lusciously crusted and flavored with mint pesto—a rich, forest-green paste made by puréeing fresh mint with olive oil, garlic, Parmesan cheese and pine nuts.
Steps
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1
Done
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Preheat the oven to 450°F (230°C). Place the mint, pine nuts, cheese, oil and garlic in a food processor and pulse until well combined. Place the lamb, fatty side up, in a large, shallow roasting pan. Spread the pesto on the top and sides of the lamb. Sprinkle with the salt, pepper and breadcrumbs. Roast the lamb for 20 minutes, and then reduce the heat to 325°F (160°C) and cook to the desired doneness. Set the lamb on a platter, tent with foil and let it rest for 15 minutes. |
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2
Done
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While the lamb rests, make jus to serve with it. Remove excess fat from the roasting pan, place the pan on the stovetop and pour in the beef stock. Bring to a simmer, scraping the bottom of the pan to get the brown bits off the bottom; simmer 5 minutes. |
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3
Done
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Carve the lamb and arrange the meat on a warmed platter. Serve the jus in a sauceboat for drizzling on top of the meat. |
