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

1 package (0.75 ounce) Wild Harvest Organic Fresh Basil Leaves

1 fresh jalapeno pepper, seeded and chopped

1/3 cup pine nuts

1/4 cup crumbled feta cheese

2 tablespoons + 1 teaspoon garlic chopped, divided

6 tablespoons Wild Harvest Organic Extra Virgin Olive Oil, divided

2 tablespoons chopped Wild Harvest Organic Fresh Rosemary

2 tablespoons chopped Wild Harvest Organic Fresh Thyme

1 teaspoon sea salt

1/2 teaspoon Wild Harvest Organic Ground Black Pepper

1 (4-6 pound) boneless leg of lamb

kitchen string

1/2 cup Wild Harvest Organic Half and Half

Add To

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.

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