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.
Provided by EatingWell Test Kitchen
Categories Healthy Roast Lamb Recipes
Total Time 2 hours 0 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Place basil, mint, parsley, pine nuts, cheese, oil, garlic, 1/2 teaspoon salt and pepper in a food processor and process until fairly smooth. Sprinkle lamb all over with the remaining 1/2 teaspoon salt. Reserve 2 tablespoons of the pesto; spread the rest over the top side of the lamb and roll it closed. (It will not be a perfect cylinder.) Tie kitchen string around the roast in five places; do not tie too tightly or the pesto will squeeze out. Rub the reserved pesto over the outside of the lamb and place in a roasting pan.
- 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.
Nutrition Facts : Calories 250.1 calories, CarbohydrateContent 0.7 g, CholesterolContent 78.7 mg, FatContent 17.1 g, FiberContent 0.3 g, ProteinContent 22 g, SaturatedFatContent 6.3 g, SodiumContent 249.5 mg, SugarContent 0.1 g
MINT-PESTO LAMB CHOPS RECIPE: HOW TO MAKE IT
I adore the taste and richness of lamb. But it takes bold flavors to complement the lamb, and this recipe definitely does that. The simple mint-cilantro pesto marries well with the lamb flavor, while the pomegranate-balsamic reduction adds the perfect balance to finish off the dish. This easy-to-prepare entree is delicious and gourmet, and is sure to impress.—Melanie Stevenson, Reading, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup. , Meanwhile, for pesto, place the mint, cilantro, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream. , Coat chops with pesto. In a large cast-iron or other ovenproof skillet, brown lamb in oil on all sides., In a 450° oven, bake, uncovered, for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Drizzle with pomegranate sauce and, if desired, sprinkle with pomegranate seeds and mint leaves.
Nutrition Facts : Calories 238 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 352mg sodium, CarbohydrateContent 15g carbohydrate (13g sugars, FiberContent 0 fiber), ProteinContent 15g protein. Diabetic Exchanges 2 lean meat
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- 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.
MINT-PESTO RUBBED LEG OF LAMB RECIPE | EATINGWELL
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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- When meatballs are finished, remove from oven to cool for a few moments. To serve, swipe a couple of dollops of pesto onto a plate, top with meatballs, drizzle with more pesto if desire and a squeeze of fresh lemon. Enjoy with roasted Potatoes, on a bed of greens and grains, or as an Appetizer.
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