Romertopf Recipes Boneless Roast Leg of Lamb with Mint Pesto

Ingredients:      

1 5-7 lb. Boneless leg of lamb

salt & pepper to taste

2 Tbl. fresh rosemary, finely chopped

1/4 cup fresh mint, finely chopped

4 cloves garlic, minced

1-2 Tbl. extra-virgin olive oil

1/4 cup red wine or beef stock

MINT PESTO:

2 cloves garlic, minced

1/2 tsp. salt

3/4 cup extra-virgin olive oil

1/4 cup fresh mint leaves, washed and dried

1/4 cup feta cheese (optional)

Preparation:

Trim excess fat to 1/4" thick and tie lamb if not in a net (leave net in tack).   Score lamb by making shallow cuts all over with sharp paring knife. Combine rosemary, mint, and garlic with enough olive oil to create a paste. Evenly season lamb with salt, pepper, and rub with rosemary/mint paste.  Let lamb sit in glazed bottom of baker at room temperature for 30 minutes. Soak lid to glazed baker.  (if baker is completely unglazed, then let lamb sit on cookie sheet while soaking unglazed top and bottom). Pour red wine or beef stock around lamb in bottom of baker, place lid on baker and put in cold oven. Set oven temperature to 400°F. and roast lamb for 20 minutes per pound (for 5 lb. lamb, roast for 1 hour and 40 minutes) or until internal temperature registers 130º.   Remove baker from oven and let lamb rest in covered baker for 15 minutes before carving  (internal temperature will rise to 140° for medium-rare).    While lamb rests, prepare mint pesto by blending all ingredients (through mint leaves) in blender or food processor. To serve, drizzle mint pesto over lamb slices and sprinkle with feta cheese if desired.

Mint is a natural pairing with lamb, however, this recipe is equally delicious with just the rosemary and garlic paste! 

 
 
  • Before every use, soak the clay baker lid for 15 minutes in water.  If you are short on time, holding the lid under running cold water for about 30 seconds is sufficient for the pores to hold water. 
  • Place ingredients inside base of clay baker
  • Always place your baker in a cold oven.
  • Set the oven temperature after the clay baker has been placed in cold oven to allow the baker to heat up gradually. Most recipes can be prepared at an oven temperature of around 375-500 degrees Fahrenheit.  Generally, lower temperatures (between 375-425 degrees Fahrenheit) are ideal for meals requiring a long cooking time, while higher temperatures (425 and up) are for meals that require a short cooking time.
  • Go relax while your clay baker prepares your meal to perfection! (optional, but highly recommended!)

 

 

 
Do not subject your clay baker to extreme temperature changes such as putting in cold water or on a cold surface (such as marble) straight from the oven. Place the clay baker on a hot pad or wooden cutting board to avoid drastic temperature changes. 

 
Romertopf Clay Bakers are designed for traditional and convection oven use and are microwave safe as well, however they are not for use on an open flame, stovetop, grill, wood stoves or wood-fired ovens.  

Boneless Roast Leg of Lamb with Mint Pesto

  • Boneless Roast Leg of Lamb with Mint Pesto
  • Romertopf Recipes