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Rosemary and Garlic Roasted Lamb with Mint Pesto

Emilie Abijanac

Emilie Abijanac

April 9, 2020
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1 hr 20 min

Total

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6

Servings

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Lamb

Protein

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Ingredients

  • 1 ButcherBox boneless leg of lamb

  • 6 sprigs rosemary

  • 3 cloves garlic

    <em>if cloves are small use 6</em>

  • ¼ cup avocado oil

  • 2 tablespoon kosher salt

  • 1 teaspoon ground black pepper

Mint Pesto

  • 3 cups mint leaves

    lightly packed

  • 1 cup spinach

    lightly packed

  • 1 tablespoon honey

  • 1 clove garlic

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • ⅓ cup avocado oil

Step By Step

Instructions

Roasted Lamb

1
Preheat oven to 400°F.
2
Finely chop garlic and rosemary together.
3
Combine finely chopped garlic and rosemary with oil, salt and pepper.
4
Remove lamb leg from netting. Try to remove the netting with out cutting it. You will use the netting again to roast the lamb.
5
Once lamb is removed from netting unroll the meat and fully dry with paper towels.
6
Rub garlic mixture all over lamb. Roll lamb back up and place back into netting or tie up with butchers twine.
7
Insert a roasting rack on baking sheet, place lamb onto of roasting rack and roast for 15 minutes.
8
After 15 minutes turn down oven to 325°F and continue to cook for 45-50 minutes or until meat thermometer inserted into thickest part reads 125°F for medium-rare. Let roast rest for 8-10 minutes before slicing and serving. Serve with mint pesto and enjoy!

Mint Pesto

1
Place all ingredients into a food processor excluding oil. Blend for 1 minute on low speed. After a minute slowly drizzle in oil while still on low speed. Adjust seasoning if needed.

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