Pesto is such a wonderful fun recipe to play with. There are limitless options and so many ways to eat it rather than just as a dip or spread.
Crusting your sumptuous lamb roast is one such way to use it. This recipe appears in For Foods Sake, my first and maybe my favourite book....though The Weekend Table is pretty hard to trump! Aussies do love a lamb roast and this one has that Italian spin with the addition of a garlicky pesto. Go to town...seriously, can you have too much pesto? We hardly think so!
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Need
- 2-3 Kilos Lamb roasting piece of choice
- Few coloured peppercorns to taste
- Zest 1 lemon
- 5 cloves garlic
- 1 Handful mint and basil leaves
- Few sprigs rosemary, foliage only
- 1 Handful rocket or Mizuna leaves
- 100 Grams pistachio kernels
- pink salt flakes to taste BUY
- 50 Grams lemon juice, fresh
- Enough Extra Virgin Olive Oil (EVOO) to bring it all together BUY
Do
- 1
Place lamb onto an oven tray and cook in pre-heated HOT (200°C plus) oven for 20–30 minutes (depending on size of roast).
- 2
Meanwhile place peppercorns, garlic and herbs into the Thermomix bowl and mill 8 sec/speed 8.
- 3
Add remaining ingredients except oil and blend 5 sec/speed 8. Scrape down with spatula if necessary.
- 4
With blades rotating on speed 3, add enough oil through lid to just bring the mix to a solid paste
- 5
When lamb is nearly cooked to taste, remove from oven, coat liberally with pesto and return to oven for a further 10–15 minutes, until crust is fragrant and golden.
- 6
Serve with sides of choice.
