Recipes
Pesto Roast Lamb
Meal types: Main Meals
This Easter, add a twist to your traditional roast with this lactose free pesto roast lamb recipe.
Ingredients
2kg butterflied leg of spring lamb
6 anchovy fillets, cut into 3 pieces each
2 tbsp olive oil
For the pesto:
50g pine nuts or walnuts
20g fresh basil leaves
1 garlic clove, pressed (can be left out)
50ml olive oil
100g Lactofree soft white cheese or 100g Lactofree semi hard cheese or 50g of each
Lactofree Products
Instructions
For the pesto:
1. Preheat the oven to 200°C/Gas 6.
2. Toast the nuts in the oven until golden brown and allow to cool.
3. If you are using the semi hard cheese, blend in a food processor, and set aside.
4. Combine nuts, basil, garlic and olive oil in food processor until desired consistency is reached.
5. Combine the nutty basil mixture with the cheese and season generously with salt and pepper.
For the roast lamb:
6. Reduce the oven heat to 180°C/Gas 4.
7. Lay out the leg of lamb on a chopping board (with the inside facing up) and spread the pesto all over the inside. Roll up and tie with string.
8. Put the lamb in a roasting tin and make incisions all over it with a sharp knife. Insert a piece of anchovy into each incision. Drizzle the olive oil over the lamb and season with black pepper.
9. Roast in the preheated oven for about 1½ hours or longer if you prefer it well cooked.
10. Serve with roast potatoes and lactose free cheesy leeks.