Roast leg of lamb with mint pesto crust recipe
Ingredients - 1½ cups (375 ml) loosely packed fresh Mint - ½ cup (125 ml) Pine Nuts - 1/3 cup (80 ml) freshly grated Parmesan Cheese - ½ cup (125 ml) extra
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Cooking tools:
- Food processor
- Roasting pan
- Oven
- Stove
- Carving knife
- Serving platter
- Aluminum foil
- Spatula
- Sauceboat
- Measuring cup
Ingredients
- Mint: 1½ cups (375 ml) loosely packed fresh
- Pine Nuts: ½ cup (125 ml)
- Parmesan Cheese: 1/3 cup (80 ml) freshly grated
- Olive Oil: ½ cup (125 ml) extra virgin
- Garlic: 4 medium
- Lamb: one 5–7 lb (2.2–3.15 kg) leg of
- Sea Salt: coarse
- Black Pepper: freshly ground
- Breadcrumbs: ¼ cup (60 ml) dried
- Beef Broth: 3 cups (750 ml)
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