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Roasted Leg of Lamb with Mint Pesto

10 servings

Nutritional Facts Per Serving

43 g
16 g
2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 450
  • Fat 24 g
    • Saturated   6 g
    • + Trans 
  • Cholesterol 130 mg
  • Sodium   470 mg
  • Carbohydrate 16 g
    • Fibre   2 g
    • Sugars   1 g
  • Protein 43 g
    • Vitamin A
    • Vitamin C
    • Calcium
    • Iron


  1. Preheat oven to 425 degrees F (220 degrees). Use the tip of a sharp knife to make small 1/4-in. (5-mm) deep cuts every 1 in. (2.5 cm) or so, all over the lamb leg (this allows herbs and spices to flavour the meat more effectively). In a small bowl, stir together 2 tbsp (30 mL) oil, rosemary, 3 cloves minced garlic, pepper and 1 tsp (5 mL) salt. Rub all over the lamb. Place lamb on rack fitted onto roasting pan. Toss together potatoes, 2 tbsp (30 mL) lemon juice, 1 tbsp (15 mL) oil and 1/4 tsp (1 mL) salt. Arrange on the rack around the lamb.
  2. Roast lamb 15 min. then reduce oven temperature to 375 degrees F (190 degrees C) and continue roasting about 1 hr., or until internal temperature registers 165 degrees F (74 degrees C) for well done, or until desired doneness. Transfer lamb to cutting board. Tent loosely with foil and rest 15 min.
  3. Meanwhile, stir together chopped mint, lemon zest, parsley, cheese, pine nuts, remaining olive oil, lemon juice, garlic and salt to make mint pesto. Slice lamb and serve with pesto on the side. Garnish platter with mint sprigs and lemon wedges, if desired.

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