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  • Pea and Mint Pesto
  • 2 cups Wattie's frozen Baby Peas
  • 2 cloves garlic
  • 1 cup fresh mint leaves
  • ½ cup shelled pistachio or pinenuts
  • ½ cup grated Parmesan Cheese
  • 3 Tbsp olive oil
  • salt and pepper to season

  • Pesto Crust
  • ½ cup Pea and Mint Pesto
  • ½ cup panko breadcrumbs
  • 2 Tbsp olive oil

  • 2Kg leg lamb
  • 1 Tbsp Dijon mustard


Pea and Mint Pesto

1. Cook the peas according to bag instructions. Allow peas to cool.

2. Place all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.

Pesto Crust:

  • Mix together prepared pesto, panko crumbs and olive oil.


1. Preheat the oven to 180°C. Place the lamb fat side up into a roasting dish. Spread the surface with dijon mustard.

2. Spread and pat the pea and mint pesto crust over the lamb. Drizzle over a little extra olive oil.

3. Roast for approximately 2 hours. After 1 ½ hours of cooking place a sheet of foil over the crust to avoid it burning. Allow meat to stand for 15 minutes before carving.

4. Serve with remaining Pea and Mint Pesto. If the pesto is too thick stir in a little water. - You do not have permission to view this object.

Rate and Review

2 Ratings Roast Lamb with a Pea and Mint Pesto Crust

Reviews (2)

Amee's Review | Rating


Amee's Review | Rating