Roasted Leg of Lamb with Mint Pesto

Prep time: 20 minmin
Total time: 130min
Serves: 10
fresh or frozen leg of lamb, thawed (5.5 to 6 lb / 2.5 to 2.7 kg)
1/2 cup
olive oil, divided
125 mL
4 tsp
finely chopped fresh rosemary
20 mL
cloves garlic, minced, divided
1 tbsp
cracked black pepper
15 mL
1 1/2 tsp
salt, divided
7 mL
1 bag
Compliments Medley Petites Potatoes
680 g
1 tsp
lemon zest
5 mL
1/4 cup
lemon juice, divided
60 mL
1 cup
finely chopped fresh mint
250 mL
1/2 cup
finely chopped fresh parsley
125 mL
1/4 cup
grated Grana Padano cheese
60 mL
1/4 cup
finely chopped toasted pine nuts
60 mL
mint sprigs, for garnish (optional)
lemon wedges, for garnish (optional)
Per serving (1/10 of the recipe):
24 g
saturated fat
6 g
16 g
1 g
43 g
130 mg
2 g
470 mg


  1. Preheat oven to 425°F (220°C). Use the tip of a sharp knife to make small 1/4-in. (5-mm) deep cuts every 1 in. (2.5 cm) or so, all over the lamb leg (this allows herbs and spices to flavour the meat more effectively). In a small bowl, stir together 2 tbsp (30 mL) oil, rosemary, 3 cloves minced garlic, pepper and 1 tsp (5 mL) salt. Rub all over the lamb. Place lamb on rack fitted onto roasting pan. Toss together potatoes, 2 tbsp (30 mL) lemon juice, 1 tbsp (15 mL) oil and 1/4 tsp (1 mL) salt. Arrange on the rack around the lamb.

  2. Roast lamb 15 min. then reduce oven temperature to 375°F (190°C) and continue roasting about 1 hr., or until internal temperature registers 165°F (74°C) for well done, or until desired doneness. Transfer lamb to cutting board. Tent loosely with foil and rest 15 min.

  3. Meanwhile, stir together chopped mint, lemon zest, parsley, cheese, pine nuts, remaining olive oil, lemon juice, garlic and salt to make mint pesto. Slice lamb and serve with pesto on the side. Garnish platter with mint sprigs and lemon wedges, if desired.