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
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- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Preparation/ Technique
- Ease of Preparation
- Type of Dish
- Main dish, meat
- December 2005/January 2006