Grove City County Market Recipes

Image for Recipe Roasted Leg of Lamb

Roasted Leg of Lamb

Exclusive Recipes

with Jalapeno-Mint Pesto Sauce

Yield: 12 servings

Preparation Time: and Active Time: 25 min; Total: 2-3 hours



In food processor or blender, combine mint leaves, basil leaves, jalapeno, pine nuts, feta cheese and 1 teaspoon garlic. Process until pureed; scrape sides. With machine running, slowly drizzle in 4 tablespoons olive oil. Salt and pepper to taste. Refrigerate until ready to use.

In small bowl, combine remaining 2 tablespoons olive oil, rosemary, thyme, remaining 2 tablespoons garlic, salt and pepper. Set aside.

Untie leg of lamb and unroll. Spread half of olive oil mixture over inside of roast. Re-roll roast and tie using kitchen string. Spread remaining olive oil mixture over outside of roast.

Place roast, fat-side-up, on rack in a shallow roasting pan. Do Not Add Water, Do Not Cover. Place roast in a preheated 425 degree F oven 20 minutes. Reduce heat to 350 degrees F and continue roasting 1 - 1 3/4 hours for rare; 1 1/3 - 2 1/4 hours for medium.

Remove from oven when desired doneness is reached (135 degrees F for rare; 155 degrees F for medium). Tent with aluminum foil and let stand for 15-20 minutes (temperature will continue to rise about 5 degrees F to reach 140 degrees F for rare; 160 degrees F for medium).

Meanwhile, in small saucepan over medium heat, combine half & half with pesto. Bring to a simmer, stirring frequently. Serve sauce with lamb.

Recipe and photo used with permission from Wild Harvest

Please note that some ingredients and brands may not be available in every store.

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Grove City County Market Recipes

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