Everyone will love digging into this traditional, seasoned lamb leg roast recipe with delicious mint pesto. Serve with some vegetarian side dishes, simply steamed vegetables or a salad.
It’s perfect for a family get-together or celebration over Easter, as this slow roast leg of lamb recipe serves 6. Or enjoy the leftovers the next day on a sandwich or homemade pizza.
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- 1500 grams lamb leg roast
- 1 tsp lemon zest
- 1 clove garlic crushed
- 2 tsp dried thyme leaves
- 3 tbsp extra virgin olive oil
- 1 cup water
- 1 red onion
- 1/2 cup mint leaves
- 2 tbsp slivered almonds
- 1 tbsp grated Parmesan
- 1 tbsp lemon juice
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- Preheat oven to 190C.
- Combine lemon zest, garlic, thyme and 1 tablespoon of the oil and rub over the lamb. Season with salt and pepper and place on a rack in a baking dish.
- Cut onion into wedges and arrange around lamb, pour water into base of the pan. Roast for 1 hour and 15 minutes for medium or until cooked to your liking.
- While lamb is roasting, make the pesto. Place mint, almonds, lemon juice and Parmesan in a food processor until roughly chopped. With the processor running, drizzle in remaining oil in a thin, steady stream. Process until combined. Transfer to a bowl, cover and place in fridge.
- Remove lamb from oven, cover loosely with foil for 15 minutes before slicing and serving with the pesto and onions.
455 calories per serve
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