Slow Roast Leg of Lamb with Herb Pesto

Slow Roast Leg of Lamb with Herb Pesto
Slow Roast Leg of Lamb with Herb Pesto
Print Recipe
Roasted leg of lamb is wonderful for alfresco dining. It can be served hot or cool and takes well to dressings, condiments and summery sauces. It's a South African favorite and always good afterward on sandwiches or between meal snacks.
Servings Prep Time
8 people 20 minutes
Cook Time
160 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
160 minutes
Slow Roast Leg of Lamb with Herb Pesto
Slow Roast Leg of Lamb with Herb Pesto
Print Recipe
Roasted leg of lamb is wonderful for alfresco dining. It can be served hot or cool and takes well to dressings, condiments and summery sauces. It's a South African favorite and always good afterward on sandwiches or between meal snacks.
Servings Prep Time
8 people 20 minutes
Cook Time
160 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
160 minutes
Ingredients
  • 1 Whole Leg of Lamb, 1.5 to 2kg
  • 3 Cloves of garlic, peeled and quartered.
  • 1 Pack of fresh Rosemary
  • 30 ml Willow Creek basil flavoured olive oil
  • Salt and Cracked Black Pepper
  • Heavy Duty Tin Foil
  • 30 ml olive oil
  • A collection of summer vegetables for the topping
  • 15 ml Willow Creek Truffle Flavoured Olive Oil
Herb Pesto
  • 20 g Fresh Sweet Basil
  • 20 g fresh parsley
  • 20 g Fresh Coriander
  • 2 cloves of garlic, roughly chopped
  • 20 g toasted pistachio nuts crushed
  • 50 g grated parmesan or pecorino cheese
  • 50 ml Willow Creek basil flavoured olive oil
  • Salt and pepper to taste
Instructions
  1. Don't heat up your oven for this one, you want it to start gently with the lamb already inside.
  2. Prepare the leg of lamb buy cutting 1.5mm slits down and into the flesh, stuff each slit with a slice of garlic.
  3. If you feel especially loving you could stuff some rosemary bits in there as well.
  4. Transfer the lamb to a tray and drench with the Willow Creek Basil olive oil
  5. Generously season with salt (yes don't be shy) and pepper rubbing everything all over the lamb.
  6. Prepare a space with a length of heavy duty tin foil (enough to wrap around and secure) Place the lamb in the center and wrap it tightly and completely.
  7. You do this to allow the meat to slowly cook in its own juices and permeate all the flavours through the lamb.
  8. Carefully place the wrapped lamb in a baking tray and pop it into the cold oven.
  9. Set it to 160* and wait for the oven to come up to temperature. Roast for 90min.
  10. Remove the lamb and set the oven to 220*.
  11. Remove the tin foil and retain any juices - use this to make a gravy or roast potatoes (you can't get better flavour) When the oven is at temperature, roast the lamb for a further 20min.
  12. Remove and allow to rest for 30min before carving.
  13. Making the herb pesto is a simple case of blitzing all the ingredients in a food processor or blender.
  14. Dish up in a bowl and finish with a drizzle of olive oil.
  15. TIP: If you like a traditional roast omit the tin foil and roast at 200* then 150* timed according to your roast weight - BBC Food has a nifty roast calculator to help you out on the perfect temperature and length of time. Check it out https://www.bbc.co.uk/food/articles/roast-calculator