fresh or frozen leg of lamb, thawed (5.5 to 6 lb / 2.5 to 2.7 kg)
olive oil, divided
finely chopped fresh rosemary
cloves garlic, minced, divided
cracked black pepper
1 1/2 tsp
Compliments Medley Petites Potatoes
lemon juice, divided
finely chopped fresh mint
finely chopped fresh parsley
grated Grana Padano cheese
finely chopped toasted pine nuts
mint sprigs, for garnish (optional)
lemon wedges, for garnish (optional)
Preheat oven to 425°F (220°C). Use the tip of a sharp knife to make small 1/4-in. (5-mm) deep cuts every 1 in. (2.5 cm) or so, all over the lamb leg (this allows herbs and spices to flavour the meat more effectively). In a small bowl, stir together 2 tbsp (30 mL) oil, rosemary, 3 cloves minced garlic, pepper and 1 tsp (5 mL) salt. Rub all over the lamb. Place lamb on rack fitted onto roasting pan. Toss together potatoes, 2 tbsp (30 mL) lemon juice, 1 tbsp (15 mL) oil and 1/4 tsp (1 mL) salt. Arrange on the rack around the lamb.
Roast lamb 15 min. then reduce oven temperature to 375°F (190°C) and continue roasting about 1 hr., or until internal temperature registers 165°F (74°C) for well done, or until desired doneness. Transfer lamb to cutting board. Tent loosely with foil and rest 15 min.
Meanwhile, stir together chopped mint, lemon zest, parsley, cheese, pine nuts, remaining olive oil, lemon juice, garlic and salt to make mint pesto. Slice lamb and serve with pesto on the side. Garnish platter with mint sprigs and lemon wedges, if desired.
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