Butterflied leg of spring lamb with mint pesto

  • Published: 20 Mar 20
  • Updated: 18 Mar 24

For a twist on tradition, make this roast lamb stuffed with mint pesto for Easter lunch (or a springtime Sunday roast). The pesto flavours the meat and keeps it succulent. Make homemade pesto to make your roast lamb extra special.

Alternatively, try this roast leg of lamb with rosemary and garlic pesto.

  • Serves 6
  • Takes 10 min to make, 1½ hours to cook
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Recipe from May 2010 Issue

Nutrition

Calories
587kcals
Fat
34.4g (12.1g saturated)
Protein
68.4g
Carbohydrates
0.6g
Salt
0.9g

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