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Butterflied leg of spring lamb with mint pesto
- Published: 20 Mar 20
- Updated: 18 Mar 24
For a twist on tradition, make this roast lamb stuffed with mint pesto for Easter lunch (or a springtime Sunday roast). The pesto flavours the meat and keeps it succulent. Make homemade pesto to make your roast lamb extra special.
![Butterflied leg of spring lamb with mint pesto](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/431370-1-eng-GB_leg-of-lamb-768x1190.jpg)
Alternatively, try this roast leg of lamb with rosemary and garlic pesto.
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Serves 6
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Takes 10 min to make, 1½ hours to cook
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
- 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.
- 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.
- 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.
- Recipe from May 2010 Issue
Nutrition
- Calories
- 587kcals
- Fat
- 34.4g (12.1g saturated)
- Protein
- 68.4g
- Carbohydrates
- 0.6g
- Salt
- 0.9g
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