Recipes
Roasted Leg of Lamb with Almond Mint Pesto
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Ingredients
  • 1-5lb to 6lb McGinnis Sisters Leg of Lamb
  • salt and freshly ground black pepper
  • 3 oz. slivered almonds
  • 1 garlic clove, smashed
  • 2 cups mint leaves
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 3/4 cup plus 2 tablespoons extra virgin olive oil
  • lemon wedges for serving
Directions:
Season the Leg of Lamb with salt and pepper, wrap in plastic and refrigerate overnight. Bring lamb to room temperature before roasting. Preheat oven to 325F. In a food processor, pulse the almonds and garlic until finely chopped. Add mint leaves, cheese and 3/4 cup of olive oil and process until smooth. Season the pesto with salt if desired.
 
In a large skillet heat the 2 tablespoons olive oil until shimmering. Add the Leg of Lamb and cook over high heat until browned on all sides, about 8-10 minutes. Transfer lamb to a large roasting pan and spread half of the pesto mixture over the lamb. Roast for 25-30 minutes per pound or until an instant read thermometer inserted into the thickest portion of the lamb registers 145F. Transfer lamb to a cutting board, cover with foil tent and rest for 10 minutes before carving.



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