Roast Lamb with Almond Pesto and Crushed Potatoes | Saveur

Ingredients

• For the Almond Pesto
• 3⁄4 cup fresh basil leaves, finely chopped
• 1 clove (small) garlic, peeled and finely chopped
• 4 toasted, skinless almonds, finely chopped
• 3 tbsp. extra-virgin olive oil
• Salt and freshly ground black pepper
• For the Lamb and Potatoes
• 1⁄4 cup extra-virgin olive oil
• 1 1⁄2 lb. lamb sirloin
• 1 small yellow onion, peeled and chopped
• 3 cloves garlic, peeled and thinly sliced
• 9-12 small new potatoes, boiled