Roast Mini Lamb Joints with Red Pesto

Name: Roast Mini Lamb Joints with Red Pesto
Prep time: 10 min
Cook time: 30 min
Yield: 2
Ingredients: 2 x mini lamb topside joints; Salt and freshly milled black pepper; For the Red Pesto; :1x 25-30g pack fresh basil leaves; 50g/2oz pine nut kernels, lightly toasted; 1 large garlic clove, peeled and finely chopped; 75g/3oz sun-dried tomatoes in oil, drained and finely chopped; 25-50g/1-2oz grated Parmesan cheese; 150ml/¼pint extra virgin olive oil; 25g/1oz fresh breadcrumbs; To Garnish; :Extra roasted pine nut kernels

An Italian inspired recipe using boneless mini lamb roasting joints spread with a home made read pesto cooked in half an hour. A great mid-week roasting dish.

prep time
10 mins

cook time
30 minutes

serves
2 people

To Cook Medium: 20 minutes (medium)

To Cook Well Done: 30 minutes (Well done)

Ingredients

2 x mini lamb topside joints
Salt and freshly milled black pepper
For the Red Pesto
:1x 25-30g pack fresh basil leaves
50g/2oz pine nut kernels, lightly toasted
1 large garlic clove, peeled and finely chopped
75g/3oz sun-dried tomatoes in oil, drained and finely chopped
25-50g/1-2oz grated Parmesan cheese
150ml/¼pint extra virgin olive oil
25g/1oz fresh breadcrumbs
To Garnish
:Extra roasted pine nut kernels

Method

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

To prepare the red pesto; place all the ingredients except the breadcrumbs into a food processor or blender and whizz together to form a coarse paste. Transfer to a small bowl and set aside.

Place the lamb on a chopping board; make several slashes over the surface of the lamb, season and spread with the prepared pesto. Transfer to a foil-lined metal rack in a roasting tin and cook according to your preference. Halfway through cooking cover the lamb with foil.

Transfer the lamb to a warm plate; lightly cover with foil and leave to rest for 5-10 minutes.

Slice and serve with roasted or sautéed new potatoes, any remaining pan juices and a green salad.

Tips:

This recipe contains nuts. Transfer any remaining pesto into a small jar, cover and refrigerate for up to 1 week. Alternatively, why not spread the pesto over a whole or half leg of lamb? Half way during cooking, simply brush the pesto mixture over the joint and continue to roast to your preference.