Garlic & Wine Glazed Roast Lamb with Mint Pesto
Kiwi Style Roast Lamb Recipe
Roast lamb, the ultimate Kiwi tradition... Paired with the fresh summer flavours of garlic, pinenuts and, of course, mint, this celebration dish will delight your guests at any festive occasion.
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National Lamb Day,
1 Quality Mark lamb leg bone-in
2 Tbsp garlic salt
1 tsp black pepper corns
1/4 cup white wine
2 Tbsp vegetable oil
Roasted garlic, pine nut and mint pesto
1 garlic bulb
3/4 cup toasted pine nuts
1/2 cup finely chopped fresh mint
1/2 cup finely chopped parsley
1/4 cup grated pecorino cheese
1/2 cup canola oil
To Roast Lamb
To Mix Pesto
Preheat the oven to 190°C.
Line a baking tray with baking paper or foil. Take note of the weight of the lamb.
Make 10 -12 small but deep cuts all over the leg of lamb.
Mix together the garlic salt, pepper, wine and oil and massage over the lamb.
Cover and set aside for 30 - 60 minutes to come to room temperature.
Roast in the preheated oven, allowing 30 minutes per 500 grams for medium, basting with the marinade a couple of times.
Remove from the oven, cover and rest for 20 minutes before carving and serving with the mint and toasted pine nut pesto (below), and summer vegetables or salad.
Nutrition Information per Serving (149g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)