Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/8728/
Roasted Leg of Lamb
with Jalapeno-Mint Pesto Sauce
Yield: 12 servings
Preparation Time: and Active Time: 25 min; Total: 2-3 hours
Ingredients
| 2 | packages | (0.75 ounce) Wild Harvest Organic Fresh Mint | |
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| 1 | package | (0.75 ounce) Wild Harvest Organic Fresh Basil Leaves | |
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| 1 | fresh jalapeno pepper, seeded and chopped | ||
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| 1/3 | cup | pine nuts | |
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| 1/4 | cup | crumbled feta cheese | |
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| 2 | tablespoons | + 1 teaspoon garlic chopped, divided | |
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| 6 | tablespoons | Wild Harvest Organic Extra Virgin Olive Oil, divided | |
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| 2 | tablespoons | chopped Wild Harvest Organic Fresh Rosemary | |
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| 2 | tablespoons | chopped Wild Harvest Organic Fresh Thyme | |
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| 1 | teaspoon | sea salt | |
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| 1/2 | teaspoon | Wild Harvest Organic Ground Black Pepper | |
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| 1 | (4-6 pound) boneless leg of lamb | ||
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| kitchen string | |||
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| 1/2 | cup | Wild Harvest Organic Half and Half | |
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Directions:
In food processor or blender, combine mint leaves, basil leaves, jalapeno, pine nuts, feta cheese and 1 teaspoon garlic. Process until pureed; scrape sides. With machine running, slowly drizzle in 4 tablespoons olive oil. Salt and pepper to taste. Refrigerate until ready to use.
In small bowl, combine remaining 2 tablespoons olive oil, rosemary, thyme, remaining 2 tablespoons garlic, salt and pepper. Set aside.
Untie leg of lamb and unroll. Spread half of olive oil mixture over inside of roast. Re-roll roast and tie using kitchen string. Spread remaining olive oil mixture over outside of roast.
Place roast, fat-side-up, on rack in a shallow roasting pan. Do Not Add Water, Do Not Cover. Place roast in a preheated 425 degree F oven 20 minutes. Reduce heat to 350 degrees F and continue roasting 1 - 1 3/4 hours for rare; 1 1/3 - 2 1/4 hours for medium.
Remove from oven when desired doneness is reached (135 degrees F for rare; 155 degrees F for medium). Tent with aluminum foil and let stand for 15-20 minutes (temperature will continue to rise about 5 degrees F to reach 140 degrees F for rare; 160 degrees F for medium).
Meanwhile, in small saucepan over medium heat, combine half & half with pesto. Bring to a simmer, stirring frequently. Serve sauce with lamb.
Recipe and photo used with permission from Wild Harvest
Please note that some ingredients and brands may not be available in every store.
Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/8728/
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