Continuing our Easter theme: roast leg of lamb.
This is a pesto roast lamb from BBC Good Food magazine (2015 April p90), with its suggested sides of thyme potatoes & the spring veg. Oh plus the defrosted yorkies from last week’s roast chicken.
It all starts with the pesto.
A rather wet pesto. Clearly one for slathering on meat, not sticking to pasta.
Then it’s meat scoring time: not easy given the very thin fat layer!
Then, predictably, pesto goes on…
Then it’s into the oven at 180C fan for 1h45m. And apply more pesto.
Given it needs 30 mins standing after cooking, the potatoes go in at 1h15m.
It wasn’t enough… still a bit al dente which when it comes to potatoes nobody likes.
Then right at the end the veg & defrosted yorkies, plus gravy…
And we have dinner!
So yeah… potatoes undercooked slightly, yorkies were actually pretty good given their vac-sealing (won’t do that again), veg with pesto was lush. Thankfully the lamb was amazing, overcoming any potato issues!