Deborah Dana

Recipes:

1 Photos

Upload your Photo

Deborah Dana

Leg of Lamb with Mint

Name: Leg of Lamb with Mint
Prep time: 180 min
Cook time: 180 min
Yield: 8
Cuisine: Francesa
Ingredients: 1 leg of lamb, (approximately 3 kilos); 1 cup peppermint, fresh chopped; 1/4 cups olive oil; 3 cloves garlic, peeled; 2 tablespoons lime juice; 2 teaspoons lemon zest

Half

3 comments

Deborah Dana

	34
Favorites

Collections

Glider

Super List

Upload a picture

To print

A delicious leg of lamb marinated in a mint, garlic and olive oil pesto.

Learn more about Deborah Dana

Ingredients

8 portions

Select all ingredients

1 leg of lamb, (approximately 3 kilos)
1 cup peppermint, fresh chopped
1/4 cups olive oil
3 cloves garlic, peeled
2 tablespoons lime juice
2 teaspoons lemon zest

Preparation

In a food processor, the mint, olive oil, garlic, lemon juice and zest are processed.

Season the leg with plenty of salt and pepper and cover the leg with the mint pesto, place it in a baking dish and leave it to marinate for at least 4 hours and if possible overnight.

The oven is preheated to 200 degrees Celsius.

The leg is placed on a roasting pan with a wire rack and seasoned with a little more salt. Add a cup of water to the refractory.

Put the leg in the oven and lower the cooking to 180 degrees. Bake for 2-3 hours, or until it is finished.

Remove from the oven, cover with aluminum foil and cool for 10 minutes before serving.