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Leg of Lamb with Mint Pesto, New Potatoes And Baby Carrots

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Grains, Meats Sami April 1992 1 servings

INGREDIENTS

1/3 c Walnuts
6 lg Garlic cloves
2 c Fresh mint leaves
1 c Fresh basil leaves
1/2 c Olive oil
1 tb Balsamic vinegar or red wine vinegar
1 Leg of lamb; (5- to 6-pound)
2 lb Baby new potatoes; large ones halved
12 oz Baby carrots; trimmed, peeled
Fresh mint sprigs

INSTRUCTIONS

Finely chop walnuts and garlic in processor. Add 2 cups mint leaves and
basil and chop finely. Add oil and vinegar and blend until pesto is smooth.
Cut excess fat from lamb, leaving thin layer. Set lamb in large roasting
pan. Make several slits in lamb with tip of small sharp knife. Reserve 1/2
cup pesto for vegetables. Spoon some pesto into each slit; rub remainder
into lamb. Sprinkle lamb generously with salt and pepper. Let stand 1 hour
at room temperature or cover and chill overnight.
Preheat oven to 350F. Roast lamb 45 minutes. Add potatoes to pan and turn
to coat in pan juices. Roast 30 minutes. Add carrots and reserved 1/2 cup
pesto and turn to coat carrots and potatoes in pesto and pan juices.
Sprinkle with salt and pepper. Continue roasting until thermometer inserted
into thickest part of lamb registers 140F. for medium-rare, about 45
minutes longer. Remove from oven and let stand 15 minutes.
Carve lamb into thin slices. Arrange on plates with potatoes and carrots.
Garnish with fresh mint leaves.
Serves 6.
Bon Appetit April 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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