Roast Leg of Lamb with Almond-Mint Pesto

Name: Roast Leg of Lamb with Almond-Mint Pesto
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters toasted sliced almonds; 2 liters loosely packed fresh mint leaves (from about 3 large bunches); 12 servings Kosher salt and pepper; 2 kilograms boned leg of American lamb; 2 Tbsps About lemon juice; 79 milliliters lemon zest (from 4 to 5 lemons); 414 milliliters About extra-virgin olive oil, divided; 2 teaspoons red chile flakes

You can never have too many main course recipes, so give Roast Leg of Lamb with Almond-Mint Pesto a try. Watching your figure? This gluten free, dairy free, and primal recipe has 304 calories, 29g of protein, and 18g of fat per serving. This recipe serves 12. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up chile flakes, mint leaves, kosher salt and pepper, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Remove twine from lamb and trim off all but a thin layer of fat. Pat dry, season generously with salt and pepper, and rub with 1 tbsp. oil. Unfold roast and season inside the same way. Chill 1 to 2 days.

Ingredients you will need

Salt And Pepper

Lamb

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Blanch mint 3 to 4 seconds in a pot of boiling water (this will help keep leaves bright).

Ingredients you will need

Water

Mint

Equipment you will use

Pot

Drain immediately, rinse with cold water, and gently roll in paper towels to dry.

Ingredients you will need

Water

Roll

Equipment you will use

Paper Towels

Put mint, almonds, 1/3 cup oil, the lemon zest and 2 tbsp. juice, the chile flakes, 1 tbsp. salt, and 1 1/2 tsp. pepper in a food processor and pulse into a coarse paste.

Ingredients you will need

Red Pepper Flakes

Lemon Zest

Almonds

Pepper

Juice

Mint

Salt

Cooking Oil

Equipment you will use

Food Processor

Take lamb out of refrigerator about 1 hour before cooking.

Ingredients you will need

Lamb

Spread about a third of paste over inside of lamb, leaving a 1/2-in. border. To remaining paste, add 1 cup oil; season with salt, pepper, and more lemon juice. Set aside.

Ingredients you will need

Lemon Juice

Pepper

Spread

Lamb

Salt

Cooking Oil

Roll up lamb and tie it at 1-in. intervals with kitchen twine.

Ingredients you will need

Lamb

Roll

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Kitchen Twine

Preheat oven to 45

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Oven

Heat a large cast-iron frying pan over medium-high heat. Swirl in 1 tbsp. oil and brown lamb all over, 5 to 8 minutes. Slide pan of lamb into oven and turn heat down to 25

Ingredients you will need

Lamb

Cooking Oil

Equipment you will use

Frying Pan

Oven

Roast lamb, basting every half-hour with pan drippings and turning over halfway through, until it registers 135 at thickest part for medium-rare, 1 to 1 3/4 hours.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

Let roast rest 20 minutes.

Remove twine. Slice across the grain and serve with sauce.

Ingredients you will need

Sauce

Equipment you will use

Kitchen Twine