Roasted Leg of Lamb with Almond Mint Pesto
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  • 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
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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