Pesto Roast Lamb

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.

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A rather wet pesto. Clearly one for slathering on meat, not sticking to pasta.

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Then it’s meat scoring time: not easy given the very thin fat layer!

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Then, predictably, pesto goes on…

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Then it’s into the oven at 180C fan for 1h45m. And apply more pesto.

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Given it needs 30 mins standing after cooking, the potatoes go in at 1h15m.

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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…

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And we have dinner!

 

 

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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!

 

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