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    Roast Lamb with Mint and Pistachio Pesto

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    Roast Lamb with Mint and Pistachio Pesto

    Lamb with this unusual pesto is succulent and full of flavour - perfect for an easy all-in-one family roast with the potatoes cooked underneath.

    • Preparation time: 10 minutes
    • Cooking time: about 1½ hours depending on weight
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 4


    • 2 x 20g packs fresh mint
    • 3 cloves garlic, roughly chopped
    • 50g roasted pistachios, shelled
    • 100ml olive oil
    • Zest of 1 unwaxed lemon, plus 2 tbsp juice
    • 1kg Red Duke of York or Romano potatoes, cut into 2.5cm pieces
    • 850g-1.1kg Welsh lamb, boneless, rolled leg


    1. Preheat the oven to 180°C, gas mark 4.To make the pesto, remove the leaves from the mint and place them in a food processor with the garlic and pistachios. Pulse until roughly chopped. With the machine running, pour in the olive oil, lemon zest and juice to make a paste. Season with a little freshly ground black pepper.
    2. Place the potatoes in the bottom of a deep roasting tin, then place a metal rack over the tin. Rub the pesto generously over the surface of the lamb and place on the rack over the potatoes.
    3. Place the joint in the preheated oven, allowing 25 minutes per 500g for medium or 30 minutes for well done meat, plus 25-30 minutes, stirring the potatoes occasionally.
    4. After the required cooking time, remove the lamb from the oven and the roasting tin. Place on a carving board and cover with foil. Allow to rest for 10 minutes before carving. Keep the potatoes warm by covering with foil and placing in the oven on a low heat. Serve the lamb with the potatoes, steamed baby leaf greens and some minted peas.

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    Cook's tips

    To test if the lamb is cooked, insert a skewer or carving fork into the centre of the flesh, remove it and allow the juices to run - the pinker the juice the rarer the meat.


    Average user rating

    4 stars