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Mint-Pesto-Rubbed Leg of Lamb

Mint-Pesto-Rubbed Leg of Lamb
This Recipe Is:

WebMD Recipe from EatingWell.com

Here, we make a roulade with a leg of lamb and fill and coat it with fresh mint pesto, which is a refreshing alternative to the traditional mint jelly that often accompanies lamb.

Ingredients
Prep: 30 minutes | Total Time: 2 hours
  • 1/2 cup
    packed fresh basil leaves
  • 1/4 cup
    packed fresh mint leaves
  • 1/4 cup
    packed fresh parsley leaves
  • 2 tablespoons
    toasted pine nuts, (see Tip)
  • 2 tablespoons
    grated Parmigiano-Reggiano cheese
  • 2 tablespoons
    extra-virgin olive oil
  • 1 clove
    garlic, peeled
  • 1 teaspoon
    salt, divided
  • 1/2 teaspoon
    freshly ground pepper
  • 3 1/2-pound boneless leg of lamb, butterflied (see Tip) and trimmed
Instructions
  1. Preheat oven to 350°F.
  2. Place basil, mint, parsley, pine nuts, cheese, oil, garlic, 1/2 teaspoon salt and pepper in a food processor and process until fairly smooth. Sprinkle lamb all over with the remaining 1/2 teaspoon salt. Reserve 2 tablespoons of the pesto; spread the rest over the top side of the lamb and roll it closed. (It will not be a perfect cylinder.) Tie kitchen string around the roast in five places; do not tie too tightly or the pesto will squeeze out. Rub the reserved pesto over the outside of the lamb and place in a roasting pan.
  3. Roast the lamb until a thermometer inserted into the thickest part registers 140°F for medium-rare, about 1 hour 20 minutes. Transfer to a cutting board; let rest for 10 minutes. Carve the lamb, leaving the string in place to help hold the roast together.

 

Tip
Tips: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes. Have your butcher “butterfly” a boneless leg of lamb (that is, open it up to a large, flat cut of meat); ask that any visible fat be trimmed off.
Nutritional Information

Makes: about 12 servings
  • Calories192
  • Fat10 g
    • Saturated fat3 g
  • Cholesterol76 g
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein25 g
  • Sodium228 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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