Friday, April 2, 2010

Pesto Lamb

Pesto Lamb

Happy Easter everybody! Nothing speaks Easter better than lamb and this dish makes a perfect dinner for this special day. Enjoy!

1 small leg of lamb
2 cups basil leaves
½ cup mint leaves
1 cup pine nuts (I used cashews for this recipe)
½ cup white wine vinegar
1 cup olive oil
Salt and pepper to taste

Preheat the oven to 450 F.

In a blender mix basil, mint, vinegar, nuts, a pinch of salt, and pepper. Start the blender and slowly add olive oil to emulsify the pesto.

Season the lamb and smear the pesto all around it.

Put it in a baking dish pre-greased with olive oil and roast for 1 ½ hrs turning every 30 minutes. The lamb will be ready at 137 F for medium. (If cooked well-done, the meat will be very tough).

Remove from heat and let it rest covered with foil for about 10 minutes. Slice and serve warm.


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