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Roast Lamb with a Pea and Mint Pesto Crust
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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
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Ingredients
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
½ cup panko breadcrumbs (gluten free, optional)
2 Tbsp olive oil
2 Kg leg lamb
1 Tbsp Dijon mustard

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
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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.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
½ cup panko breadcrumbs (gluten free, optional)
2 Tbsp olive oil
2 Kg leg lamb
1 Tbsp Dijon mustard
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