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Roast Lamb with a Pea and Mint Pesto Crust
Looking for a special roast for your family? Enjoy this sweet baby pea and mint pesto served two ways: delicious baked as a crust on the roast lamb and perfect served on the side.
Makes 6–8
Prep Time 30 minutes
Cook Time 2 hours
Advanced
Ingredients
Pea and Mint Pesto:
2 cups Wattie's frozen Baby Peas
2 cloves garlic
1 cup fresh mint leaves
½ cup shelled pistachio or pine nuts
½ cup grated Parmesan Cheese
3 Tbsp olive oil
Pesto Crust: ½ cup panko breadcrumbs (gluten free, optional)
2 Tbsp olive oil
Lamb: 2 Kg leg lamb
1 Tbsp Dijon mustard
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
To make the Pea and Mint Pesto: Cook the peas according to packet directions. Allow the peas to cool. Place all the ingredients in a food processor and process until smooth. Season to taste. Step 2
To make the Pesto Crust: Mix together half a cup of the prepared pesto, panko crumbs and olive oil. Step 3
To prepare the Lamb: Preheat the oven to 180°C (conventional bake). Place the lamb fat side up on a roasting dish. Step 4
Spread the surface with dijon mustard. Spread and pat the pesto crust over the lamb. Drizzle over a little extra olive oil. Step 5
Roast for about 2 hours.* After 1½ hours of cooking, place a sheet of foil over the crust to avoid it burning. Once cooked, remove from the oven and rest the lamb for 15 minutes before carving. Step 6
Serve with the remaining Pea and Mint Pesto. If the pesto is too thick, stir in a little water. Serve with your favourite green vegetables and roast potatoes. Tips
*As a guide, lamb should be cooked for 25-30 minutes per 500g for medium doneness.
Swap It Out
Use the Pesto to top bruschetta or crostini. Drizzle with a little extra virgin olive oil or top with slice bocconcini and fresh tomato.
Mix sour cream or crème fraîche into the Pesto for a delicious dip.
Stir the Pesto through cooked baby potatoes while still warm. Or create a potato salad - allow cooked potatoes to cool, mix mayonise into the Pesto and toss through the potatoes.
Mix the pesto through creamy mashed potatoes.
What do I need?
Select All
1
2 cups Wattie's frozen Baby Peas
2
2 cloves garlic
3
1 cup fresh mint leaves
4
½ cup shelled pistachio or pine nuts
5
½ cup grated Parmesan Cheese
6
3 Tbsp olive oil
7
½ cup panko breadcrumbs (gluten free, optional)
8
2 Tbsp olive oil
9
2 Kg leg lamb
10
1 Tbsp Dijon mustard
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