Butterflied leg of spring lamb with mint pesto

Butterflied leg of spring lamb with mint pesto
  • Serves icon Serves 6
  • Time icon Takes 10 min to make, 1½ hours to cook

Pesto works very well with lamb recipes. Here, it flavours the meat and keeps it succulent. Make homemade pesto for extra brownie points.

Nutrition: per serving

Calories
587kcals
Fat
34.4g (12.1g saturated)
Protein
68.4g
Carbohydrates
0.6g
Salt
0.9g
Calories
587kcals
Fat
34.4g (12.1g saturated)
Protein
68.4g
Carbohydrates
0.6g
Salt
0.9g

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.

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