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Minty roast lamb with bean pesto
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Prep Time:
385 minutes
Cook Time:
50 minutes
Total Time:
435 minutes
Minty roast lamb with tangy bean pesto - a flavorful family favorite!
Ingredients:
  • 10.00 gm caster sugar
  • 125ml (1/2 cup) extra virgin olive oil
  • 80ml (1/3 cup) lemon juice
  • 62.50 ml chopped fresh mint
  • 3 garlic cloves, finely chopped
  • 1.5kg boneless lamb shoulder
  • 250.00 ml watercress sprigs, plus extra to serve
  • 250g frozen broad beans, blanched, peeled
  • 1/2 (about 1kg) butternut pumpkin, thickly sliced
  • 89.38 gm honey, warmed
  • 5.00 gm ground cinnamon
  • 150g feta, sliced
Instructions:
  • In a glass dish, mix together sugar, half of the oil, 1/4 cup lemon juice, 2 tablespoons mint, and two-thirds of the garlic. Season the mixture, add the lamb, and coat it well. Cover and refrigerate overnight to marinate.
  • Combine watercress, mint, garlic, and 1 tablespoon of oil in a food processor; blend until smooth. Add broad beans and juice; pulse until a coarse paste forms. Stir in another tablespoon of oil and season to taste.
  • Preheat oven to 200°C/180°C fan forced. Heat a chargrill on medium-high. Season lamb with salt, chargrill for 5 minutes on each side, then roast in the oven for 40 minutes in a baking dish.
  • Grill pumpkin on medium-high heat for 5 minutes per side until charred. Place on a lined baking tray. Mix honey, cinnamon, and remaining oil together, then drizzle over the pumpkin.
  • Take the lamb out of the oven and let it rest. Roast the pumpkin until tender, about 10 minutes. Place the pumpkin on a platter. Slice the lamb and serve with the roasted pumpkin, bean puree, crumbled feta, and extra watercress sprigs.

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