Roast Lamb with a Pea and Mint Pesto Crust

Gluten Free
Roast Lamb with a Pea and Mint Pesto Crust
Serves 6–8 Prep Time 30 minutes Cook Time 2 hours Test Your Skills


  • 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


  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.
  2. To make the Pesto Crust: Mix together half a cup of the prepared pesto, panko crumbs and olive oil.
  3. To prepare the Lamb: Preheat the oven to 180°C (conventional bake). Place the lamb fat side up on a roasting dish.
  4. Spread the surface with dijon mustard. Spread and pat the pesto crust over the lamb. Drizzle over a little extra olive oil.
  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.
  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.


  • *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 mayonnaise into the Pesto and toss through the potatoes.
  • Mix the pesto through creamy mashed potatoes.