Name: Baked lamb with mint and almond pesto
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 1
Ingredients: 1.5kg boned and rolled lamb shoulder; 18.20 gm olive oil; 20.00 ml finely grated lemon rind; 20.00 ml finely chopped fresh thyme leaves; 375.00 ml fresh mint leaves; 62.50 ml blanched almonds; 1 garlic clove, quartered; 40.00 ml finely grated parmesan cheese; 42.00 gm lemon juice; 56.88 gm olive oil

Baked lamb with mint and almond pesto

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Prep Time:
30 minutes

Cook Time:
75 minutes

Total Time:
105 minutes

Mouthwatering lamb shoulder with mint-almond pesto for an unbeatable meal.

Ingredients:

1.5kg boned and rolled lamb shoulder
20.00 ml finely grated lemon rind
20.00 ml finely chopped fresh thyme leaves
375.00 ml fresh mint leaves
62.50 ml blanched almonds
1 garlic clove, quartered
40.00 ml finely grated parmesan cheese
56.88 gm olive oil

Instructions:

1. Preheat your oven to 200°C/180°C fan-forced. 2. Arrange the lamb on a rack in a baking dish. 3. Drizzle the lamb with oil. 4. Sprinkle lemon rind and thyme over the lamb. 5. Season generously with pepper. 6. Bake for 1 hour and 15 minutes for medium doneness, or adjust cooking time to your preference.
Prepare the pesto by blending mint, almonds, garlic, and parmesan until coarsely chopped. Mix in lemon juice and 2 tablespoons of cold water. While blending, slowly drizzle in the oil until well combined. Transfer the mixture to a bowl, season with salt and pepper, cover, and refrigerate.
Take the lamb out of the oven, cover it loosely with foil, and let it rest for 15 minutes. Afterwards, slice it thinly and serve it with pesto.

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