Garlic and Wine Glazed Roast Lamb with Mint, Pine Nut and Pecorino Pesto

Preparation Time: 30 mins
Serves: 8-10
Cooking Time: 120 mins
Ready Time: 150 mins
Cooking Method: Roasting
Difficulty: easy

Ingredients

1 Lamb Leg, bone in
2 Tbsp garlic salt
1 tsp black pepper corns
1/4 cup white wine
2 Tbsp oil

MINT, PINENUT & PECORINO PESTO
1 garlic clove, roasted
3/4 cup toasted pine nuts
1/2 cup fresh mint
1/2 cup finely chopped parsley
1/4 cup grated pecorino cheese
1/2 cup oil

Method

Preheat the oven to 190°C.

Line a baking tray with baking paper or foil. Take note of the weight of the lamb*.
Make 10 -12 small but deep cuts all over the leg of lamb.
Mix together the garlic salt, pepper, wine and oil and massage over the lamb.
Cover and set aside for 30 – 60 minutes to come to room temperature (bloom).

Roast in the preheated oven, allowing 30 minutes per 500 grams for medium*, basting with the marinade a couple of times.

Remove from the oven, cover and rest for 20 minutes before carving.

Place pesto ingredients in a bowl and mix well together. Keep chilled until ready to serve.

TO SERVE
Serve with the Pesto on the side, with summer vegetables or salad.

Recipe supplied by www.recipes.co.nz