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Roasted Leg of Lamb

with Jalapeño-Mint Pesto Sauce

Active Time: 25 minutes

Total Time: 2-3 hours

Serves: 12 servings


Roasted Leg of Lamb


  • In food processor or blender, combine mint leaves, basil leaves, jalapeño, pine nuts, feta cheese and 1 teaspoon garlic. Process until puréed; 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°F oven 20 minutes. Reduce heat to 350°F and continue roasting 1-1¾ hours for rare; 11/3–2¼ hours for medium.
  • Remove from oven when desired doneness is reached (135°F for rare; 155°F for medium). Tent with aluminum foil and let stand for 15-20 minutes (temperature will continue to rise about 5°F to reach 140°F for rare; 160°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.


(based on a 4 pound roast)
Serving Size: 1/12 of recipe
  • Calories 355kcal -
  • Total Fat 28g -
  • Saturated Fat 9g -
  • Cholesterol 90mg -
  • Sodium 260mg -
  • Carbohydrates 2g -
  • Fiber 1g -
  • Protein 23g -