Pesto works very well with lamb recipes. Here, it flavours the meat and keeps it succulent. Make home-made pesto for extra brownie points.
Ingredients
- 2kg butterflied leg of
- spring lamb
- 3 tbsp mint pesto (use the Classic basil pesto recipe, using mint instead of the basil)
- 6 anchovy fillets, each cut into 3 pieces
- 2 tbsp olive oil
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Lay out the leg of lamb, inside up, on a chopping board and spread the pesto all over the inside. Roll up and tie with string to secure.
- 2. Put the lamb in a roasting tin and make 18 incisions all over it with a sharp knife. Insert a piece of anchovy into each incision. Drizzle the olive oil over the lamb and season with black pepper.
- 3. Roast in the preheated oven for about 1½ hours for slightly pink lamb, and longer if you prefer it well cooked. Rest the lamb for 15 minutes, then serve.
Nutritional info
Per serving: 587kcals, 34.4g fat (12.1g saturated), 68.4g protein, 0.6g carbs, no sugar, 0.9g salt