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Roast lamb with mint pesto

Everyone will love digging into this traditional, seasoned roast lamb with a delicious mint pesto. Serve with some vegetarian side dishes, simple steamed vegetables or a salad.

It’s perfect for a family get-together or celebration, as this recipe serves 6. Or enjoy the leftovers the next day on a sandwich or homemade pizza.

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  • 1500 grams lamb leg roast
  • 1 tsp lemon zest (4g)
  • 1 clove garlic crushed (3g)
  • 2 tsp dried thyme leaves (2g)
  • 3 tbsp extra virgin olive oil (45ml)
  • salt
  • pepper
  • 1 cup water (250ml)
  • 1 red onion (100g)
  • 1/2 cup mint leaves (30g)
  • 2 tbsp slivered almonds (20g)
  • 1 tbsp grated Parmesan (12g)
  • 1 tbsp lemon juice (15ml)


  1. Preheat oven to 190C / gas mark 5.
  2. Combine lemon zest, garlic, thyme and 1 tablespoon of the oil and rub over the lamb. Season with salt and pepper and place on a rack in a baking dish.
  3. Cut onion into wedges and arrange around lamb, pour water into base of the pan. Roast for 1 hour and 15 minutes for medium or until cooked to your liking.
  4. While lamb is roasting, make the pesto. Place mint, almonds, lemon juice and Parmesan in a food processor until roughly chopped. With the processor running, drizzle in remaining oil in a thin, steady stream. Process until combined. Transfer to a bowl, cover and place in fridge.
  5. Remove lamb from oven, cover loosely with foil for 15 minutes before slicing and serving with the pesto and onions.
 Recipe serves 6 at 455 calories per serve.


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