Name: Pesto Lamb Roast
Prep time: 10 min
Cook time: 72 min
Total time: 102 min
Ingredients: 1 juice of, zest of, finely grated Lemon; 3 sprigs leaves of Fresh rosemary; as needed Extra virgin olive oil; 1 L Water; 1.2 kg Lamb leg; as needed Mixed peppercorns; 5 Garlic clove; 1 handful Mint leaves; 3 handfuls Arugula; 100 g Pistachios; 3 pinches Pink himalayan salt flakes; 150 g Cherry tomatoes; 20 g Extra virgin olive oil; 2 teaspoons Balsamic vinegar; 1 pinch Black pepper; as needed Fresh rosemary; as needed Mint leaves; as needed Salt & pepper

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Pesto Lamb Roast

Tenina Holder

Posted March 11, 2021 (Last updated April 1, 2022)

Serves

Total Time

1hrs 42mins

Calories

839

When you want roast lamb and you want it perfect, this is the recipe you need to have kept in your stash somewhere. Pin it immediately. Perfection!

Ingredients

Lemon1juice of, zest of, finely grated
Fresh rosemary3 sprigsleaves of
Extra virgin olive oilas needed
Water1 L
Lamb leg1.2 kg
Mixed peppercornsas needed
Garlic clove5
Mint leaves1 handful
Arugula3 handfuls
Pistachios100 g
Pink himalayan salt flakes3 pinches
Cherry tomatoes150 g
Extra virgin olive oil20 g
Balsamic vinegar2 teaspoons
Black pepper1 pinch
Fresh rosemaryas needed
Mint leavesas needed
Salt & pepperas needed

Method

1. Pre-heat oven - 220°C
2. Drizzle a clean baking sheet with extra virgin olive oil
3. Add water to the TM bowl
4. Line the Varoma dish with parchment paper
5. Add lamb leg to the varoma dish
6. Season with salt & pepper all over
7. Steam - 25 min, Varoma, speed 4
8. Drain Thermomix bowl of water
9. Transfer lamb to baking sheet
10. Bake - 30 min, 220°C
11. Add mixed peppercorns, lemon, garlic clove, mint leaves and fresh rosemary to the TM bowl
12. Blitz with MC on - 8 sec, speed 8
13. Add arugula, pistachios and salt flakes
14. Blend with MC on - 5 sec, speed 8
15. Scrape down sides of TM5 bowl
16. With blades rotating on speed 3, add enough EVOO through lid to just bring the mix to a solid paste
17. Take the lamb out of the oven and coat with the pesto
18. Return to the oven for a further 10 minutes, until crust is fragrant and golden
19. Rest for at least 20 minutes, covered, before serving
20. To flash roast the tomatoes, place them in a baking dish, lined with baking paper, drizzle with EVOO, balsamic vinegar, salt and pepper
21. Place in a hot oven for 7 minutes or until starting to blister
22. Serve lamb on a bed of rocket, with a garnish of mint and rosemary. Roasted tomatoes and potatoes on the side

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