Lamb Leg with Sun-dried Tomato Pesto

Serves 8 / Prep time: 15 minutes / Cook time: 70 minutes

Sun-dried tomatoes, especially those packed in seasoned olive oil, provide an intense burst of flavor and are perfect for pesto and sauces. 

The drying process removes the tomatoes’ water content while retaining and amplifying most of the nutrients and sweet taste of this popular fruit. 

Sun-dried tomatoes are an excellent source of iron, vitamin K, and protein.

INGREDIENTS :-

FOR THE PESTO

1 cup sun-dried tomatoes packed in oil, drained

¼ cup pine nuts

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh basil

2 teaspoons minced garlic

FOR THE LAMB LEG

1 (2-pound) lamb leg

Sea salt

Freshly ground black pepper

2 tablespoons olive oil

RECIPE :-

TO MAKE THE PESTO

1. Place the sun-dried tomatoes, pine nuts, olive oil, basil, and garlic in a blender or food processor; process until smooth.

2. Set aside until needed.

TO MAKE THE LAMB LEG

1. Preheat the oven to 400°F.

2. Season the lamb leg all over with salt and pepper.

3. Place a large ovenproof skillet over medium-high heat and add the olive oil.

4. Sear the lamb on all sides until nicely browned, about 6 minutes in total.

5. Spread the sun-dried tomato pesto all over the lamb and place the lamb on a baking sheet. Roast until the meat reaches your desired doneness, about 1 hour for medium.

6. Let the lamb rest for 10 minutes before slicing and serving.

NUTRITION :-

PER SERVING Calories: 352; Fat: 29g; Protein: 17g; Carbs: 5g; Fiber: 2g; Net Carbs: 3g; 

Fat 74%/Protein 20%/Carbs 6%

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To Get all 74 recipes from this book. Click Here.