Preparation time: 10 minutes
Cooking time: 35-40 minutes (for medium)
1 x 400-450g/14oz-1lb lean lamb mini roast
Salt and freshly milled black pepper
15-30ml/1-2tbsp prepared red pesto
For the Pasta:
175g/6oz pasta shapes
30ml/2tbsp prepared red pesto
100g/4oz cherry tomatoes, halved
Handful baby spinach leaves
25g/1oz pinenuts, toasted
Freshly chopped flat-leaf parsley, to garnish
Method:1. Preheat the oven to Gas mark -5, 190°C, 375°F.
2. Place the mini roast joint on a chopping board and make several slits over the surface and season. Spread with the prepared pesto.3. Transfer to a foil-lined metal rack in a roasting tin and roast and roast for 35-40 minutes. Cover with foil if browning too quickly.
4. Transfer the lamb to a warm plate; lightly cover with foil and leave to rest for 5-10 minutes, 20 minutes if time allows.5. Meanwhile, cook the pasta according to the packet instructions, drain and return the pasta to the pan. Add the remaining pasta ingredients.
6. Slice the lamb and serve with the pasta.
.Tip:Alternatively, why not spread the pesto over a whole or half leg of lamb? Half way during cooking, simply brush the pesto mixture over the joint and continue to roast to your preference.
Recipe - simplybeefandlamb.co.uk
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