Name: Easter Lamb with Mint Pesto
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 1 bone-in leg of lamb (about 5 to 6 lb.s); 2 Tbsp. olive oil; 4 cloves garlic (minced); 2 tsp. salt; 1 tsp. freshly ground black pepper; 2 tsp. dried rosemary; 1 tsp. dried thyme; 1 cup fresh mint leaves; 1/2 cup fresh parsley leaves; 1/2 cup olive oil; 1/4 cup grated Parmesan cheese; 2 Tbsp. pine nuts or walnuts; 2 cloves garlic; Salt and pepper (to taste)

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Easter Lamb with Mint Pesto

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 690 kcal

Ingredients

For the Lamb:

1 bone-in leg of lamb about 5 to 6 lb.s
2 Tbsp. olive oil
4 cloves garlic minced
2 tsp. salt
1 tsp. freshly ground black pepper
2 tsp. dried rosemary
1 tsp. dried thyme

For the Mint Pesto:

1 cup fresh mint leaves
1/2 cup fresh parsley leaves
1/2 cup olive oil
1/4 cup grated Parmesan cheese
2 Tbsp. pine nuts or walnuts
2 cloves garlic
Salt and pepper to taste

Instructions

In a small bowl, mix together olive oil, minced garlic, salt, pepper, rosemary, and thyme. Rub this mixture all over the leg of lamb, ensuring it’s well coated. Cover and refrigerate to marinate for at least 2 hours, or overnight for best results. Preheat your oven to 350°F. Place the marinated lamb in a roasting pan, fat side up. Roast in the preheated oven for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 145°F for medium-rare.
While the lamb is roasting, make the mint pesto. Combine mint leaves, parsley, olive oil, Parmesan cheese, nuts, and garlic in a food processor. Pulse until the mixture is finely chopped. Season with salt and pepper to taste. Once the lamb is cooked to your liking, remove it from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring the meat is succulent and moist. Serve the lamb slices with a generous spoonful of mint pesto on the side.

Tip:

Marinating the lamb overnight will enhance the flavor and tenderness of the meat. The internal temperature of the lamb will continue to rise a few degrees as it rests, so remove it from the oven when it’s a few degrees below your desired doneness.