Garlic and wine glazed roast lamb with mint pesto
The best Kiwi roast lamb
Serves
10
Prep Time
35 mins
Cook Time
2 hrs
Roast lamb, the ultimate Kiwi tradition... Paired with the fresh summer flavours of garlic, pine nuts and, of course, mint, this celebration dish will delight your guests at any festive occasion.
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ShareIngredients
1 Quality Mark lamb leg bone-in
2 Tbsp garlic salt
1 tsp black pepper corns
¼ cup white wine
2 Tbsp vegetable oil
1 garlic head i
roasted¾ cup toasted pine nuts
½ cup fresh mint
½ cup finely chopped parsley
¼ cup grated pecorino cheese
½ cup canola oil
1-2 tsp lemon juice
potato
Roastedseasonal green vegetables
Method
Preheat the oven to 190°C.
Line a baking tray with baking paper or foil. Take note of the weight of the lamb.
Make 10 -12 small but deep cuts all over the leg of lamb.
Mix together the garlic salt, pepper, wine and oil and massage over the lamb.
Cover and set aside for 30 - 60 minutes to come to room temperature.
Roast in the preheated oven, allowing 30 minutes per 500 grams for medium, basting with the marinade a couple of times.
Remove from the oven, cover and rest for 20 minutes before carving and serving with the mint and toasted pine nut pesto (below), roast potatoes and seasonal green vegetables or salad.
Cut the garlic head in half horizontally and squeeze out the flesh. Place in a food processor with the pine nuts, mint, parsley and cheese and process to mix well.
With the motor running, gradually pour the oil down the feed tube and process to make a smooth paste.
Season well with salt and pepper and a squeeze of lemon juice.
Nutrition Information per Serving (154g)
Not only a family favourite, roast lamb is a nutritious meal option offering an array of essential nutrients for good health including quality protein for healthy muscles and iron and vitamin B12 for immunity and energy. This nutrition analysis is based on 10 serves and is for the roast lamb and pesto only.
