Easter Lamb with Walnut Pesto

Description

Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

• leg of lamb
• ¼ cup toasted walnuts
• ⅓ cup freshly grated Parmesan cheese
• ½ cup extra virgin olive oil
• 2 cups fresh parsley leaves
• 4 medium cloves garlic
• kosher salt
• freshly ground, black pepper
• olive oil, for basting
• ½ cup white or red wine

Directions

1. Put the walnuts, cheese, and the olive oil in a food processor and pulse until pureed.
2. Add the parsley and garlic and process to a smooth texture.
3. Cover and refrigerate for at least 1 hour.
4. Taste for salt and pepper and add if needed.
5. Lay the lamb out flat on a large surface, skin side down.
6. Cover the meat with a light coating of salt and pepper.
7. Spread the pesto all over the meat in a nice layer.
8. Now roll up like a jellyroll and tie with the string about 1 – 2" apart.
9. Get it as tight as you can.
10. Tie it lengthwise tucking the ends in.
11. Place in a roasting pan and lightly oil the top and sides.
12. salt and pepper the roast.
13. Bake at 450 °F for 20 – 30 minutes.
14. Lower the heat and bake at 350 °F for about 1 hour covered.
15. Remove cover and continue to bake 30 minutes uncovered.
16. Before the last ½ hour add ½ cup white or red wine to the pan.
17. When done, remove the meat and let it rest at least 10 minutes before slicing.