Mint-Pesto Rubbed Leg of Lamb
From EatingWell: December 2005/January 2006
Here, we make a roulade with a leg of lamb and fill and coat it with fresh mint pesto, which is a refreshing alternative to the traditional mint jelly that often accompanies lamb.
- 1/2 cup packed fresh basil leaves
- 1/4 cup packed fresh mint leaves
- 1/4 cup packed fresh parsley leaves
- 2 tablespoons toasted pine nuts, (see Tip)
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, peeled
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 1 3 1/2-pound boneless leg of lamb, butterflied (see Tip) and trimmed
- Preheat oven to 350°F.
- Place basil, mint, parsley, pine nuts, cheese, oil, garlic, 1/2 teaspoon salt and pepper in a food processor and process until fairly smooth. Sprinkle lamb all over with the remaining 1/2 teaspoon salt. Reserve 2 tablespoons of the pesto; spread the rest over the top side of the lamb and roll it closed. (It will not be a perfect cylinder.) Tie kitchen string around the roast in five places; do not tie too tightly or the pesto will squeeze out. Rub the reserved pesto over the outside of the lamb and place in a roasting pan.
- Roast the lamb until a thermometer inserted into the thickest part registers 140°F for medium-rare, about 1 hour 20 minutes. Transfer to a cutting board; let rest for 10 minutes. Carve the lamb, leaving the string in place to help hold the roast together.
Tips & Notes
- Make Ahead Tip: Equipment: Kitchen string
- Tips: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.
- Have your butcher “butterfly” a boneless leg of lamb (that is, open it up to a large, flat cut of meat); ask that any visible fat be trimmed off.
Per 3-ounce serving: 192 calories; 10 g fat (3 g sat, 5 g mono); 76 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 25 g protein; 0 g fiber; 228 mg sodium; 313 mg potassium.
Nutrition Bonus: Selenium (37% daily value), Zinc (29% dv).
Exchanges: 3 lean meat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Preparation/ Technique
- December 2005/January 2006