• 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 panko breadcrumbs
  • 2 Tbsp olive oil

  • Lamb:
  • 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:

  1. 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.

Handy Tips

  1. Use to top bruschetta or crostini. Drizzle with a little Extra Virgin Olive Oil or top with slice bocconcini and tomato slices.
  2. Mix in sour cream, or crème fraîche for a delicious dip idea.
  3. Stir through cooked baby potatoes while still warm or create a potato salad - allow potatoes to get cold. Mix mayonnaise into the pesto and mix through the potatoes.
  4. Mix the pesto through creamy mashed potatoes.

Made With

Rate and Review

4 Ratings

Reviews (4)

Amee's Review | Rating


Amee's Review | Rating


Helen's Review | Rating

how much pesto do you use for the crust?

Reply from The Food in a Minute team

Hi Helen,

You will need ½ cup of pea and mint pesto for the crust :)

Thank you
The Food in a Minute team

Rhian's Rating