Roasted Leg of Lamb with Mint Pesto
Slow roasted leg of lamb, served with fresh mint pesto and all the trimmings…
Roasted Leg of Lamb with Mint Pesto Slow roasted leg of lamb, served with fresh mint pesto and all the trimmings… |
| Servings | Prep Time |
| 6servings | 20min |
| Cook Time |
| 7hours |
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Ingredients
- 1,7kg leg of lamb
- salt and black pepperto season
- handful fresh thyme and rosemary
- 2 sweet potatoescut into rings
- 1cup pearl onionspeeled
- 2whole garlictops removed
- 4tablespoons butter
- 2cups baby carrots
- 4tablespoons butterfor caulirice
- 1 cauliflower headgrated
- salt and black pepperto season caulirice
- handful fresh mint
- 1/4cup almonds
- 1clove garlic
- 1/4cup grated parmesan
- 1/2cup olive oil
- salt and black pepperto season pesto
Instructions
- First off, preheat the oven to 120 degrees Celsius.
- Place the leg of lamb in an oven safe casserole dish and season with salt and black pepper.
- Add the thyme and rosemary, cover and leave in the oven for 5 hours.
- After 5 hours of cooking time, remove the lid.
- Add the sweet potato, onions and whole garlic in the casserole dish.
- Roast for another 2 hours, checking the vegetables every now and then.
- You can remove the veggies if they are done before cooking time.
- Then, in the meantime, heat the butter in a saucepan and gently saute the baby carrots until caramelized. Remove from pan.
- Add the rest of the butter, and gently fry the grated cauliflower. Season with salt and black pepper. Set aside.
- For the pesto, simply combine the mint, almonds, garlic, parmesan, olive oil and seasoning in a pestle and mortar and grind until you have a rustic paste.
- After roasting time, remove the leg of lamb, place on a platter and cut. Serve with mint pesto and all the trimmings.