Name: Roasted leg of lamb with mint pesto
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 6 servings
Cuisine: Child Favourites
Ingredients: 2 kg lamb leg, bone in; salt and freshly ground black pepper to taste; fresh thyme; 1 sweet potatoes large, sliced into rings; 1 cup pickling onions peeled; 2 garlic whole bulb, tops removed; 4 Tbs butter; 2 cup baby carrots; 4 Tbs butter to sauté; 1 cauliflower large head, grated; salt and freshly ground black pepper; 1 handful fresh mint; 1/4 cup almonds chopped; 1 garlic cloves; 1/4 cup parmesan cheese grated; 1/2 cup fresh chillies 573; salt and freshly ground black pepper

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Ingredients (17)

2 kg	lamb — leg, bone in
	salt and freshly ground black pepper — to taste
	fresh thyme
1	sweet potatoes — large, sliced into rings
1 cup	pickling onions — peeled
2	garlic — whole bulb, tops removed
4 Tbs	butter
2 cup	baby carrots
4 Tbs	butter — to sauté
1	cauliflower — large head, grated
	salt and freshly ground black pepper
1 handful	fresh mint
1/4 cup	almonds — chopped
1	garlic — cloves
1/4 cup	parmesan cheese — grated
1/2 cup	fresh chillies — 573
	salt and freshly ground black pepper

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Method:

Preheat the oven to 120 °C.

Place the leg of lamb in an oven safe casserole dish and season with salt and black pepper. Add the thyme and rosemary, cover and leave in the oven for 5 hours.

After 5 hours of cooking time, remove the lid. Add the sweet potato, onions and whole garlic in the casserole dish. Roast for another 2 hours, checking the vegetables every now and then.

You can remove the veggies if they are done before cooking time.

Then, in the meantime, heat the butter in a saucepan and gently saute the baby carrots until caramelized. Remove from pan.

Add the rest of the butter, and gently fry the grated cauliflower. Season with salt and black pepper. Set aside.

For the pesto, simply combine the mint, almonds, garlic, Parmesan, olive oil and seasoning in a pestle and mortar and grind until you have a rustic paste.

After roasting time, remove the leg of lamb, place on a platter and cut. Serve with mint pesto and all the trimmings.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.