5 from 1 vote
Roast Leg of Lamb with Mint Pesto
Prep Time
10 mins
Cook Time
1 hr 45 mins
Resting Time
1 hr
Total Time
1 hr 55 mins
Course: Main Course
Cuisine: American
Servings: 8 Servings
Calories: 415 kcal
Author: Carol Kicinski
  • 1 5- to 6-pound boneless leg of lamb
  • ½ cup plus 1 tablespoon extra-virgin olive oil divided use
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 6 garlic cloves peeled and chopped
  • 2 cups fresh mint leaves packed
  • 2 cups fresh basil leaves packed
  • ½ cup roasted and salted pistachios
  • Zest and juice of 1 medium lemon
  1. Let lamb sit at room temperature for about 30 minutes. Preheat oven to 450ºF.
  2. If the lamb comes in netting, leave it on. If not, tie the roast in several places so it keeps its shape (or better yet, have your butcher do it). Rub with 1 tablespoon olive oil and season generously on all sides with salt and pepper. Roast the leg of lamb for 15 minutes. Reduce the oven temperature to 350ºF, then continue to roast for another 60-90 minutes or until the internal temperature reads 135ºF (for medium rare) on an instant-read thermometer. Remove from the oven, cover with foil, and let sit for 20-30 minutes before slicing.
  3. In a food processor fitted with the steel blade or in a blender, combine the garlic cloves, mint, basil, pistachios, lemon juice and zest, ½ teaspoon salt, and ¼ teaspoon pepper. Blend to combine. With the machine running, add ½ cup olive oil and blend until smooth. Taste and add more salt and pepper if needed.
  4. Spoon a little of the pesto on top of the lamb and serve the rest on the side.
Nutrition Facts
Roast Leg of Lamb with Mint Pesto
Amount Per Serving
Calories 415 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g25%
Cholesterol 114mg38%
Sodium 115mg5%
Potassium 685mg20%
Carbohydrates 4g1%
Fiber 1g4%
Protein 39g78%
Vitamin A 825IU17%
Vitamin C 5.8mg7%
Calcium 61mg6%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.