Roast Mini Lamb Joints with Red Pesto

An Italian inspired recipe using boneless mini lamb roasting joints spread with a home made read pesto cooked in half an hour.  A great mid-week roasting dish.

Prep Time: 10 mins

Cook Time: 30 minutes

Serves: 2 people

To Cook Medium: 20 minutes (medium)

To Cook Well Done: 30 minutes (Well done)

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 2 x mini lamb topside joints
  • For the Red Pesto:
  • 1x 25-30g pack fresh basil leaves
  • 50g pine nut kernels, lightly toasted
  • 1 large garlic clove, peeled and finely chopped
  • 75g sun-dried tomatoes in oil, drained and finely chopped
  • 25-50g grated Parmesan cheese
  • 150ml extra virgin olive oil
  • 25g fresh breadcrumbs
  • To Garnish:
  • Extra roasted pine nut kernels

Method

  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  2. To prepare the red pesto; place all the ingredients except the breadcrumbs into a food processor or blender and whizz together to form a coarse paste.  Transfer to a small bowl and set aside.
  3. Place the lamb on a chopping board; make several slashes over the surface of the lamb, season and spread with the prepared pesto.  Transfer to a foil-lined metal rack in a roasting tin and cook according to your preference. Halfway through cooking cover the lamb with foil.
  4. Transfer the lamb to a warm plate; lightly cover with foil and leave to rest for 5-10 minutes.
  5. Slice and serve with roasted or sautéed new potatoes, any remaining pan juices and a green salad.

Tips:

This recipe contains nuts. Transfer any remaining pesto into a small jar, cover and refrigerate for up to 1 week. Alternatively, why not spread the pesto over a whole or half leg of lamb? Half way during cooking, simply brush the pesto mixture over the joint and continue to roast to your preference.