Recipe: Leg of Lamb with Mint Pesto (using parsley, walnuts and lime, food processor)

LEG OF LAMB WITH MINT PESTO

1 (5 to 6 pound) leg of lamb, hip bone removed, rolled and tied by butcher
2 cloves garlic, peeled and slivered into 8 pieces
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon finely minced, fresh rosemary leaves (or 1/2 teaspoon dried)
2 tablespoons olive oil
Mint Pesto (recipe follows)

Cut slits into lamb with sharp knife and insert a garlic sliver into each slit.

Mix salt, pepper, and rosemary. Rub seasoning mixture over all surfaces of the lamb. Brush with olive oil. Place leg, top side up, on a roasting pan fitted with a wire rack. Let stand for 30 minutes.

Meanwhile, adjust oven rack to lowest level and heat oven to 450 degrees F.

Roast lamb for 10 minutes. Grasp shank bone with paper towels and flip leg over and continue roasting. Turn leg every 20 minutes until an instant-read thermometer inserted in several locations registers 130 to 135 degrees F, about 60 to 80 minutes. Remove leg from oven and cover with foil. Let stand for 20 minutes before carving.

Serve with Mint Pesto.

MINT PESTO

2 1/4 cups packed fresh mint leaves
1 cup packed fresh parsley
1/2 cup walnuts
2 cloves garlic
3/4 to 1 cup olive oil
6 tablespoons fresh lime juice
5 teaspoons sugar

Combine mint, parsley, walnuts, and garlic in bowl of food processor fitted with metal blade. Process to a paste. Gradually add olive oil through feed tube and process until smooth. Add lime juice, sugar, and salt. Process to combine. Serve immediately or store in refrigerator in airtight container.

Makes 6-8 servings
Source: Ambrosia by The Junior Auxiliary of Vicksburg, Mississippi