Recipe: Garlic and Wine Glazed Roast Lamb with Mint Pesto00:57|BRANDED
A simple yet delicious dinner party dish sure to please all palates, we’ve taken a different spin on the classic mint sauce by turning it into a pesto and serving it with a leg of lamb. Top tip, use the leftover meat for your lunchtime sandwiches or salad the next day - a winner all around! INGREDIENTS: - 1.5 kg Lamb leg, bone in - ¼ cup Sauvignon Blanc - 2 tbsp Extra Virgin Avocado Oil (we love Olivado) - 2 tbsp garlic salt - 1 tbsp pepper - 1 bulb garlic, roasted - ¾ cup pine nuts, toasted - ¼ cup Italian parsley (we love Superb Herb) - ½ cup mint (we love Superb Herb) - ¼ cup Parmesan - ½ cup extra virgin avocado oil (we love Olivado) METHOD: 1. Preheat the oven at 190°C and line an oven tray with greaseproof paper. 2. Place the leg of lamb on the tray and using a sharp knife, make some deep cuts all over the leg. 3. To make the glaze, mix together the wine, garlic salt, pepper, 2 tablespoons of avocado oil and rub the leg with the mixture ensuring it penetrates the cuts and covers the leg well. 4. Place in the oven to roast for 1.5 hours or approximately 30 minutes for 500g of meat. 5. In the meantime, place the roasted garlic, pine nuts, parsley, mint, parmesan and half a cup of avocado oil in a food processor and blitz until you obtain a paste. Reserve until the lamb is cooked. 6. Serve the lamb hot with the mint pesto and enjoy! This recipe is brought to you by fresh.co.nz.