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ROASTED LEG OF LAMB

with Jalapeño-Mint Pesto Sauce

Active Time : 25 minutes
Total Time : 2-3 hours
Serves : 12 servings
INGREDIENTS
  • 2 0.75 ounce package organic fresh mint
  • 1 0.75 ounce package organic fresh basil leaves
  • 1 fresh jalapeño pepper seeded and chopped
  • 1/3 cup pine nuts
  • 1/4 cup Culinary Circle Crumbled Feta Cheese
  • 2 tablespoons + 1 teaspoon garlic chopped, divided
  • 6 tablespoons organic extra virgin olive oil divided
  • 2 tablespoons chopped organic fresh rosemary
  • 2 tablespoons chopped organic fresh thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon organic ground black pepper
  • 1 (4-6 pound) boneless leg of lamb
  • - kitchen string
  • 1/2 cup organic half & half
DIRECTIONS

In food processor or blender, combine mint leaves, basil leaves, jalapeño, pine nuts, feta cheese and 1 teaspoon garlic. Process until puréed; scrape sides. With machine running, slowly drizzle in 4 tablespoons olive oil. Salt and pepper to taste. Refrigerate until ready to use.

In small bowl, combine remaining 2 tablespoons olive oil, rosemary, thyme, remaining 2 tablespoons garlic, salt and pepper. Set aside.

Untie leg of lamb and unroll. Spread half of olive oil mixture over inside of roast. Re-roll roast and tie using kitchen string. Spread remaining olive oil mixture over outside of roast.

Place roast, fat-side-up, on rack in a shallow roasting pan. Do Not Add Water, Do Not Cover. Place roast in a preheated 425°F oven 20 minutes. Reduce heat to 350°F and continue roasting 1-1¾ hours for rare; 11/3–2¼ hours for medium.

Remove from oven when desired doneness is reached (135°F for rare; 155°F for medium). Tent with aluminum foil and let stand for 15-20 minutes (temperature will continue to rise about 5°F to reach 140°F for rare; 160°F for medium).

Meanwhile, in small saucepan over medium heat, combine half & half with pesto. Bring to a simmer, stirring frequently. Serve sauce with lamb.