LAMB PESTO RECIPES
ROAST LEG OF LAMB WITH BASIL & MINT PESTO RECIPE | BBC ...
Score the skin of your lamb and marinate with a herby, garlicky pesto for an extra special Sunday roast
Provided by James Martin
Categories Dinner, Lunch, Main course
Total Time 2 hours
Prep Time 15 minutes
Cook Time 1 hours 45 minutes
Yield 6
Number Of Ingredients 10
Steps:
- First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor. Pulse until very finely chopped. While the processor is on, drizzle the olive oil in to make a paste. Tip the pesto into a small bowl and stir in the lemon juice.
- Heat oven to 200C/180C fan/gas 6. Put the scored lamb leg in a large roasting tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness. Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.
- Roast the lamb for 1 hr 45 mins. Check during cooking that it’s not drying out – if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.
- Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like. Carve at the table and serve with the remaining pesto to drizzle over.
Nutrition Facts : Calories 644 calories, FatContent 49 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, ProteinContent 51 grams protein, SodiumContent 0.4 milligram of sodium
GRILLED BUTTERFLIED LEG OF LAMB WITH PESTO RECIPE - NYT ...
Provided by Robert Farrar Capon
Total Time 40 minutes
Yield 6 or more servings
Number Of Ingredients 6
Steps:
- Place lamb in roasting pan. Mix olive oil, lemon juice, garlic, salt and pepper together and pour over lamb. Turn lamb in the pan several times to coat it with the mixture and allow it to marinate several hours at room temperature. Turn occasionally.
- Preheat broiler. Broil the lamb (in the same pan) 10 minutes on one side and 10 minutes on the other, adding a little water to the pan from time to time to keep the bottom from scorching. Remove the pan from the broiler and brush the lamb on both sides with pesto.
- Before returning the pan to the broiler, insert a meat thermometer. Continue broiling until the thermometer reads 140 degrees.
- When lamb is done, remove the pan from the broiler. Brush the serving platter with a little pesto, place the lamb on it and sprinkle the lamb with lemon juice and salt to taste. Let rest in a warm place 5 minutes, slice thin and serve with some of the juices in the platter.
Nutrition Facts : @context http//schema.org, Calories 1224, UnsaturatedFatContent 45 grams, CarbohydrateContent 3 grams, FatContent 88 grams, FiberContent 1 gram, ProteinContent 98 grams, SaturatedFatContent 35 grams, SodiumContent 1290 milligrams, SugarContent 0 grams
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ROSEMARY PESTO-CRUSTED LAMB STEAKS RECIPE | ALLRECIPES
Boneless lamb steaks are coated with a rosemary-Parmesan cheese crust, and pan-fried to perfection!
From allrecipes.com
Reviews 4.4
Total Time 35 minutes
Category Everyday Cooking
Calories 451 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 35 minutes
Category Everyday Cooking
Calories 451 calories per serving
- Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Place the lamb steaks into the pan, pesto-side down. Cook 3 to 4 minutes until the pesto mixture has lightly browned. Turn the steaks over, and continue cooking until done to your desired degree of doneness, 3 to 4 minutes for medium.
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GRILLED BUTTERFLIED LEG OF LAMB WITH PESTO RECIPE - NYT ...
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Cuisine italian
Calories 1224 per serving
Reviews 4
Total Time 40 minutes
Cuisine italian
Calories 1224 per serving
- When lamb is done, remove the pan from the broiler. Brush the serving platter with a little pesto, place the lamb on it and sprinkle the lamb with lemon juice and salt to taste. Let rest in a warm place 5 minutes, slice thin and serve with some of the juices in the platter.
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MINT-PESTO RUBBED LEG OF LAMB RECIPE | EATINGWELL
Have your butcher “butterfly” a boneless leg of lamb (that is, open it up to a large, flat cut of meat); ask that any visible fat be trimmed off. The pesto rub is also a terrific dip for fresh vegetables or a sauce for steamed vegetables.
From eatingwell.com
Total Time 2 hours 0 minutes
Category Healthy Roast Lamb Recipes
Calories 250.1 calories per serving
From eatingwell.com
Total Time 2 hours 0 minutes
Category Healthy Roast Lamb Recipes
Calories 250.1 calories per serving
- Roast the lamb until a thermometer inserted into the thickest part registers 140 degrees F for medium-rare, about 1 hour 20 minutes. Transfer to a cutting board; let rest for 10 minutes. Carve the lamb, leaving the string in place to help hold the roast together.
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ROSEMARY PESTO-CRUSTED LAMB STEAKS RECIPE | ALLRECIPES
Boneless lamb steaks are coated with a rosemary-Parmesan cheese crust, and pan-fried to perfection!
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Total Time 35 minutes
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Reviews 4.4
Total Time 35 minutes
Category Everyday Cooking
Calories 451 calories per serving
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From rachaelraymag.com
Total Time 25 minutes
Category Real Food
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Total Time 25 minutes
Category Real Food
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JAMIE OLIVER'S PAN-SEARED LAMB WITH BASIL, NEW POTATOES ...
Think of this as a fresh take on a roast dinner for 2 – it’ll give you the same comforting feelings but is much simpler and faster to knock up. You can have this beauty on the table in under 30 minutes.
From goodfood.com.au
Total Time 30 minutes
Category Lunch
From goodfood.com.au
Total Time 30 minutes
Category Lunch
1. Halve any larger potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender, adding the peas to the party for the last 3 minutes.
2. Meanwhile, rub the lamb all over with 1 teaspoon of olive oil, and a pinch of sea salt and black pepper. Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking. Remove to a plate to rest, then, with the frying pan on a low heat, make a liquor by stirring in a splash of water and a little red wine vinegar to pick up all those nice sticky bits, leaving it to tick away slowly until needed.
3. Drain the potatoes and peas, tip into the liquor pan, pick over most of the basil, add the pesto and toss it all well. Serve with the lamb, sliced thinly, then pour over the resting juices. Pick over the remaining basil leaves, and tuck in.
Tips
Easy swaps:
• You could use lamb chops, beef fillet, chicken breasts or any other prime cut.
• Swap out the peas for broad beans or even sliced asparagus.
Jamie: Keep Cooking and Carry On, Fridays 7:30pm only on 10.
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Reviews 3.8
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LAMB'S QUARTERS PESTO | WILD FOOD GIRL
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