Minty Lamb Recipe

How to make it

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• Preheat oven to 220 °C, reducing heat to 150 °C after roast is put into oven
• In blender, combine mint, parsley, 2 cloves of the garlic, oil, cheese, pine nuts, lemon juice, and pepper.
• make a coarse paste, scraping down sides of the container
• chop remaining 1 clove of garlic into slivers
• Cut small pockets into surface of lamb
• insert garlic slivers.
• Spread inside side of meat (where the bone has been removed)
• with about two-thirds of the mint pesto.
• Roll up meat to make a big 'roulade'to enclose filling;
• tie with kitchen string or use special clasps
• insert meat thermometer, if desired
• set roast of wire rack in roasting pan.
• Cook until a meat thermometer inserted in thickest part of meat registers 60°C for rare,
• 75°C for medium
• about 1 1/2 hours.
• remove lamb from oven, cover losely with aluminium foil,
• let sit to rest before cutting.
• To serve, cut meat across the grain into thin slices;
• don't forget to remove string before serving :-)
• Makes 8 to 10 servings - if you are lucky.
• for this i use the meat thermometer as i'd like to be sure of the doneness of the lamb.
• the time, of course, depends on the thickness of the leg of lamb, respectively the 'roulade' (roll-up) your made of it.
• if you like the lamb to have a crispy top, turn on grill for the last 5-10 minutes so.