Roasted Merino Leg of Lamb w/ Herb & Almond Pesto

Roasted Leg of Lamb w/ Herb & Almond Pesto

Sarah Mickey All Recipes, Lamb Recipes, Roast Recipes Leave a Comment

Roasted Leg of Lamb w/ Herb & Almond Pesto

Cabernet Franc

Here we’ve paired lamb with a bright pesto made from almonds, herbs and citrus.

  • Herb & Almond Pesto
  • 1/3rd cup Almonds, toasted
  • 1 cup (packed) Fresh Parsley Leaves
  • 1 tsp chopped Fresh Marjoram Leaves
  • 1 tbsp Lemon Juice
  • 6 tbsp Orange Juice
  • 3 tbsp Roasted Pumpkin Seed Oil
  • 3 tbsp Canola Oil
  • ½ tsp Sea Salt



Preheat your oven to 350˚F.

Butterfly the leg of lamb (cut horizontally down the middle without cutting all the way through, then open it up like a book).

Trim out any silver skin (how to remove silver skin) & season the meat with salt & pepper.


Get an oiled, oven safe frying pan, grill pan, or cast iron skillet hot on the stove and sear the leg meat over medium-high heat.

Once the bottom side has developed a nice brown crust, flip it over and move the pan to the oven to roast.

Roast the lamb until it reaches an internal temperature of 110˚F (for medium rare). Remove it from the oven and let it rest (loosely covered with foil) for 15 minutes.

Make the Pesto: Combine all the pesto ingredients in a blender. Blend to combine with as much water as needed for the blender to mix properly (we used a few tablespoons).

Slice the lamb and serve it atop the pesto.

Garnish with lemon disks and oregano leaves. Finish with a drizzle of pumpkin seed oil. Serve.
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