Garlic & Wine Glazed Roast Lamb with Mint Pesto

Garlic & Wine Glazed Roast Lamb with Mint Pesto

2 h 35 min

Serves 10

Ingredients

  • 1 bone-in leg of lamb
  • 2 tbsp garlic salt
  • 1 tsp cracked pepper
  • ¼ cup white wine
  • 2 tbsp oil
  • 1 bulb garlic, roasted
  • ¾ cup toasted pine nuts
  • ½ cup finely chopped fresh mint
  • ¼ cup finely chopped fresh parsley
  • ¼ cup lightly packed grated pecorino or cheddar cheese
  • ½ cup oil (approximately)

Method

Lamb

  1. Preheat the oven to 190°C.
  2. Line a baking tray with baking paper or foil.
  3. Take note of the weight of the lamb.
  4. Make 10-12 small but deep cuts all over the leg of lamb.
  5. Mix together the garlic salt, pepper, wine and oil and massage over the lamb.
  6. Cover and set aside for 30–60 minutes to come to room temperature.
  7. Roast in the preheated oven, allowing 30 minutes per 500 grams for medium, basting with the marinade a couple of times.
  8. Remove from the oven, cover and rest for 20 minutes before carving and serving with the mint and toasted pine nut pesto (below), and summer vegetables or salad.

Pesto

  1. Cut the garlic bulb in half horizontally and squeeze out the flesh.
  2. Place in a food processor with the pine nuts, mint, parsley and cheese and process to mix well.
  3. With the motor running, gradually pour the oil down the feed tube and process to make a smooth paste.
  4. Season well with salt and pepper and a squeeze of lemon juice.

Recipe from recipes.co.nz

Related products

Lamb Leg (Bone In)
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Lamb Leg (Bone In)


Balancing a perfect mix of succulence and flavour, our lamb leg (bone in) is the best option for your traditional Sunday roast. The meat slides away with just the slightest prodding from your fork, giving way to some of the most savoury flavours imaginable. With an abundance of natural flavours, the lamb roast brings incredible depth to any meal while its permeating aroma will fill your home with anticipation long before it's ready to eat. Country of Origin, New Zealand.


$59.99
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