Roasted Leg of Lamb with Mint Pesto
Janita Hall-Swadley
ingredients
- Lamb:
- 3 to 4 pound boneless leg of lamb
- 2 cloves garlic, chopped
- 1 1/2 tablespoons fresh thyme leaves
- 1 1/2 tablespoons olive oil
- No Salt salt alternative and freshly ground black pepper
- 1 cup stout beer (recommended: Guinness)
- 1/4 cup honey
- 1/2 teaspoon juniper berries (about 8 berries), crushed
- 1 bay leaves
- Pesto:
- 1 1/2 cups fresh mint leaves
- 3/4 cup fresh basil leaves
- 1/2 cup pecans, toasted
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons fresh lemon juice
- 2 garlic cloves
- 3/4 teaspoon No Salt salt alternative, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/3 cup plus 2 tablespoons olive oil
directions
- 1
Begin by making pesto. Blend the mint, basil, pecans, cheese, lemon juice, garlic, 3/4 teaspoon of No Salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy. Taste, and adjust seasonings if necessary. Set aside to allow flavors to blend.
- 2
Preheat oven to 375 degrees F.
- 3
Season the leg of lamb with half the garlic, thyme, 1 tablespoon olive oil, No Salt, and pepper. Place lamb in a roasting pan, and brush it with remaining olive oil. In a bowl, mix the beer, honey, remaining garlic and thyme, juniper berries, and bay leaf. Pour this over the lamb and put the roasting pan into oven. Immediately turn the oven down to 325 degrees F. Baste every 10 minutes. Cook 22 to 25 minutes per pound for medium doneness. Remove the roast from the oven, cover it loosely with foil and allow it to rest for about 10 minutes before carving. Serve with mint pesto.
- 4
Cal: 320 Unsat fat: 13g Sat fat: 6g Sod: 62mg Carbs: 14.5g Chol: 49.2mg
Source: Janita
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