Ingredients
PEA & MINT PESTO:--
2 cups fresh or Surprise peas
2 cloves garlic, rough chopped
1 cup fresh mint leaves
½ cup shelled pistachio nuts
½ cup grated Parmesan cheese
SIDS SALT & PEPPER to taste
3 tbsp rice bran oil
PESTO CRUST:--
½ cup Pea & Mint Pesto (above)
½ cup breadcrumbs
2 tbsp rice bran oil
2 kg lamb leg
1 tbsp Dijon mustard
Directions
PEA & MINT PESTO: Cook peas then let cool. Place all ingredients in a food processor and blitz until smooth. Season with SIDS SALT & PEPPER to taste.
PESTO CRUST: Mix together Pesto, breadcrumbs and oil.
Preheat oven to 180°C. Place the lamb, fat side up, into a roasting dish and spread the surface with mustard. Pat the Pesto over the lamb then drizzle with more oil.
Cook for about 1½ hours, then place foil over the lamb to prevent burning the crust and cook a further ½ hour. Let stand for 15 minutes before carving.
