Pesto rubbed lamb leg
In the month of chaos, make your life easier with this deliciously simple pesto rubbed lamb leg. It’s an impressive centrepiece of any dinner table, boasting minimal prep work and only six ingredients. Better yet, using a ready made pesto for ease and fresh summer ingredients to make the most of the season.
Ingredients
Method
Ingredients
- 3 onions, cut into wedges
- 1.5 kg bone-in lamb leg, room temperature
- 1 cup pesto
- 1 lemon
- 600g vine tomatoes
Method
- Preheat your oven to 170°C fan bake. Make the pesto rub by combining half the pesto with the juice and zest of half the lemon. Season with salt and pepper, then stir well to combine.
- Using a sharp knife, score 1cm deep cuts in the lamb leg. Rub the pesto mixture all over the lamb.
- Scatter the onions in a large roasting dish and place the lamb on top. Roast in the oven for 1 ½ hours for medium or until cooked to your liking, covering with foil if browning too quickly. Cover loosely with foil and set aside to rest for 15 minutes.
- Meanwhile, place the tomatoes on a small baking tray, drizzle with oil and season with salt and pepper. Roast for 10 minutes or until the skins have blistered. Cut the remaining lemon into wedges.
- Once the lamb has rested, carve as desired and serve with the roasted tomatoes, onions, remaining pesto and lemon wedges.
Tips:
- Serve this succulent lamb leg with an avocado, feta and leafy green salad.