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Friday 18 April 2014

Roast Lamb with a pea and mint pesto sauce

Well the Easter weekend is here and I hope, like me, you will be spending some time with family and friends. I wonder what will be on your lunch or dinner menu? There are some great dishes out there; from simple roast meats to something a little more intricate. I happened to spot this recipe the other day and on mentioning it to one of my sons I got the reply, ‘Mum, I’m driving over that sounds delicious'….it just so happens his favourite meat is lamb …. and this recipe really is mouth-wateringly, gorgeous!
Roast leg of lamb served with a fresh and fragrant mint and pesto sauce.
For the lamb (Serves 6)
2kg whole leg lamb joint
3 cloves of garlic, thickly sliced
2-3 sprigs rosemary
1 onion, cut into chunks
2 carrots, cut into chunks
For the pea and mint pesto
200g (7oz) frozen peas
1 small bunch mint, leaves only
1 tbsp capers, rinsed
12 blanched almonds, toasted and roughly chopped
1 small clove garlic, crushed
juice 1/2 small lemon
(37ml) 2 1/2 tbsp olive oil
1) Using the point of a sharp knife make small incisions all over the lamb, then poke a slice of garlic into each hole. Cut the rosemary into smaller sprigs and push them into the incisions too. Cover and chill for at least 2 hours, preferably overnight.
2)Take the lamb out of the fridge 1hr before roasting to allow to come to room temperature. Heat oven to gas 7, or 220 C, fan 200 C. Place the chopped onion and carrot in a large roasting tin, then sit the lamb on top, season well and drizzle over the oil. Roast for 15 mins, then turn down to gas 5, or 190 C, fan 170 C and roast for a further 1hr 20 mins. Remove the lamb, cover lightly with foil and leave to rest in a warm place for 30-45 mins.
3)Meanwhile make the pesto sauce. Boil the kettle and pour over the peas, leave to stand for 1-2 mins. Drain the peas then run under cold water. Once cool transfer to the small bowl of a food processor. Add the remaining ingredients and blend to a smooth paste. Season and transfer to a serving dish.
4)Strain any lamb juices from the roasting tray into a small saucepan. Add any resting juices and heat through. Slice the lamb and serve with the roasting juices and pea and mint sauce.
This is such a lovely tasting recipe, and though some would serve with roast potatoes, as we are LCHF we enjoy ours with a little freshly cooked asparagus and roasted celeriac…which does not raise blood sugar numbers like potatoes do.
Enjoy ……… with a glass of red wine perhaps?
All the best Jan

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