Roast Leg of Lamb with Hemp Seed Pesto

By DreiFromBK

Ingredients

• 1/2 cup full-fat plain Greek yogurt
• 6 garlic cloves, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons minced rosemary
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• One 6-pound whole bone-in leg of lamb, excess fat trimmed
• Lemon wedges, for serving
• 1 3/4 cups lightly packed basil
• 1 3/4 cups lightly packed parsley leaves
• 2 garlic cloves, crushed
• 1 tablespoon fresh lemon juice
• Salt
• 1/2 cup extra-virgin olive oil
• 1/2 cup hulled hemp seeds
• Pepper

Details

Servings 8
Cooking time 255mins
Adapted from foodandwine.com

Preparation

Step 1

PREPARE THE LAMB
In a bowl, whisk the yogurt with the garlic, lemon juice, rosemary, olive oil and 1 tablespoon each of salt and pepper. Rub the mixture all over the lamb and set on a large rimmed baking sheet. Cover with plastic wrap and refrigerate overnight. Let the lamb stand at room temperature for 1 hour before roasting.

Preheat the oven to 375°. Season the lamb lightly with salt and pepper and roast for about 1 hour and 50 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer to a carving board and let rest for 30 minutes.

MAKE THE PESTO
In a food processor, pulse the basil, parsley, garlic and lemon juice with a pinch of salt until minced. With the machine on, gradually add the olive oil until incorporated. Scrape the pesto into a bowl and stir in the hemp seeds. Season with salt and pepper. Carve the lamb and serve with the pesto and lemon wedges.