- Prep Time:5 mins
- Cook Time:100 mins
Roast Lamb with Tomato Pesto
+1 Edgell Peas
What would an Australian Sunday be without a lamb roast? This recipe is so easy and the added peas boost the mouth-watering flavours of the tender meat. It requires hardly any prep, so you can sit back and enjoy a summer evening surrounded by family.
Original recipe by LEGGO’S | 1.1.16
+1 1 CAN (420g) EDGELL GARDEN PEAS
- 190g jar Leggo’s Pesto - Sun Dried Tomato
- 2kg boneless lamb roast
- Sprigs of fresh rosemary
- 2 cups water
- Green salad
Spread Leggo’s Pesto evenly over lamb and sprinkle with rosemary. Place lamb on a roasting rack in a roasting pan and pour water into the pan.
Loosely cover roast with foil and place in a preheated oven at 200°C for 1 hour. Remove foil and continue cooking for another 40 minutes.
Cover lamb with foil and set aside to rest for 10 minutes before slicing.
ADD DRAINED EDGELL GARDEN PEAS TO GREEN SALAD.
Serve with a minted vinaigrette if desired.
Serve slices of lamb on a bed of salad.
In the summer months cook lamb roast in a hooded BBQ.
Healthy Tip: Complete this delicious lamb dish by serving quinoa or brown rice with the green salad.