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roast leg of lamb with basil mint pesto

Roast leg of lamb with basil & mint pesto

Score the skin of your lamb and marinate with a herby, garlicky pesto for an extra special Sunday roast




- 1 leg of lamb

- 1/4 cup olive oil

- Salt and pepper

- 1/2 cup fresh basil leaves

- 1/4 cup fresh mint leaves

- 2 cloves of garlic

- 1/4 cup grated parmesan cheese

- 1/4 cup pine nuts

- 1/4 cup olive oil

- Salt and pepper








1. Preheat your oven to 375°F (190°C).


2. Take the leg of lamb and place it on a cutting board. Score the top of the lamb with a sharp knife in a criss-cross pattern.


3. In a small bowl, mix together 1/4 cup olive oil, salt, and pepper. Rub the mixture all over the leg of lamb, making sure to get it in between the scored cuts.


4. Place the lamb on a roasting pan and cover it with aluminum foil. Roast the lamb in the preheated oven for 1 hour.


5. While the lamb is roasting, make the basil and mint pesto. In a food processor, combine the basil leaves, mint leaves, garlic, parmesan cheese, pine nuts, and 1/4 cup olive oil. Blend until smooth and season with salt and pepper to taste.


6. After 1 hour, remove the aluminum foil from the lamb and spread the pesto all over the top of the lamb.


7. Return the lamb to the oven and continue to roast for another 30-40 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.


8. Once cooked, remove the lamb from the oven and let it rest for 10-15 minutes before slicing.


9. Serve the roast leg of lamb with the basil and mint pesto on the side. Enjoy!

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