Roasted Leg of Lamb With Mint Pesto: The Best Roasted Leg of Lamb With Mint Pesto Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Roasted Leg of Lamb With Mint Pesto

Serves: 10

Serves 10 to 12
Even the mention of the word lamb sends my husband into a gleeful dance. Since he's half Greek, lamb has always been his family's meat of choice. As far as he's concerned, rubbing lamb with mustard and herbs falls short of the classic Greek treatment: garlic, olive oil, and salt. The mint pesto with a little feta continues the Greek theme.

   6 to 7 pounds leg of lamb
   6 to 7 cloves garlic, slivered
   1/4 cup olive oil
   Sea salt and freshly ground pepper

   MINT PESTO:
   3 cloves garlic, unpeeled
   1/4 cup pine nuts
   2 1/2 cups coarsely chopped fresh mint leaves
   3/4 cup olive oil
   1/2 cup crumbled feta cheese

Get 150 more recipes like this for ONLY $1

Roasted Leg of Lamb With Mint Pesto is from the Cook'n for Dinner Parties collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Preheat the oven to 400°F.

Using a sharp knife, make incisions in the lamb and insert a sliver of garlic in each one. Rub the lamb with the olive oil, then sprinkle with the salt and pepper.

Place the lamb in a roasting pan. Roast for 1 1/2 to 1 3/4 hours (about 15 minutes per pound) for medium-rare, or until an instant-read thermometer inserted in thickest part of the roast and not touching bone registers 124°F.

While the lamb is roasting, prepare the mint pesto: In a pie pan, roast the garlic cloves in the oven for 15 minutes, or until soft and slightly golden. In another pie pan, toast the pine nuts in the oven for 7 to 10 minutes, or until golden.

In a blender or food processor, combine the mint, roasted garlic, olive oil, toasted pine nuts, and feta cheese. Process until smooth and creamy.

Transfer the lamb to a cutting board and let rest for about 15 minutes.

Cut the lamb into slices and serve with a large spoonful of the mint pesto on the side.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us