Tuscan Pesto Lamb Roast
We absolutely LOVE the Tuscan Almond Pesto recipe in this house. It is quick to make, amazing with anything from crackers to veggies to lamb roast! And it is vegan if you leave out the anchovies and replace with salt...however, as this is a lamb roast recipe, go ahead and use the anchovies! They make for a lovely umami hit of flavour.
The steamed lamb roast is something I highly recommend, it means you get cooked tender lamb, without it being dry or over cooked, and you get the benefits of the charred outside at the end, which is SO yummy. Serve it with roasted pears, or go ahead and make a salad with pears or apples. It is just lovely. Summer dining at its best.
Try serving some of our other fruity salads with this recipe.
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- 1 Lamb Leg, butterflied. Roughly 1.2 kg. (2 kg max).
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Pinches pink salt flakes BUY
- black pepper to taste
- 1 Batch Tuscan Almond Pesto ready made Recipe
Preheat oven to 220°C. Drizzle some EVOO into a baking dish and set aside.
Pour 1 litre of water into the Thermomix bowl. Line the Varoma dish with baking paper and place lamb into the Varoma and season with salt and pepper all over.
Steam 25 min/Varoma/speed 4. Drain Thermomix bowl of water.
Place the steamed lamb onto the prepared baking dish and bake for 30 minutes (depending on the size of the lamb).
Take the lamb out and coat with the Tuscan Almond Pesto. Return to the oven for a further 10 minutes, until crust is fragrant and golden. Keep your eye on it so the pesto doesn't burn. Rest for at least 20 minutes, covered, before slicing and serving.
You can also finish this on a hot BBQ if you wish. Char really well, then add the pesto on top and allow to heat through. Delicious.
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