Roast Lamb with Pistou Recipe

Name: Roast Lamb with Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large garlic cloves; 2 1/2-ounce packages fresh basil leaves, trimmed, coarsely chopped; 1/2 cup olive oil; 3/4 cup grated Parmesan cheese; 1 5-to 6-pound leg of lamb, boned, rolled, tied; 3 garlic cloves, slivered; 4 tablespoons chopped fresh basil; Olive oil; 3 large tomatoes; Fresh basil leaves

Servings: persons

6 large garlic cloves
2 1/2-ounce packages fresh basil leaves, trimmed, coarsely chopped
1/2 cup olive oil
3/4 cup grated Parmesan cheese
1 5-to 6-pound leg of lamb, boned, rolled, tied
3 garlic cloves, slivered
4 tablespoons chopped fresh basil
Olive oil
3 large tomatoes
Fresh basil leaves

1
With processor running, drop garlic through feed tube and chop finely.
2
Scrape down sides of work bowl.
3
Add basil; process until finely chopped.
4
With processor running, add oil through feed tube and process until mixture is pureed.
5
Mix in cheese.
6
Season with salt and pepper.
7
Transfer to small bowl.
8
Preheat oven to 450F.
9
Form slit in lamb with tip of sharp knife.
10
Insert garlic sliver and some chopped basil into slit.
11
Repeat all over lamb.
12
Place lamb on rack in roasting pan.
13
Brush generously with oil.
14
Sprinkle with salt and generous amount of pepper.
15
Roast 20 minutes.
16
Reduce oven temperature to 375F.
17
Continue roasting until thermometer inserted into thickest part of lamb registers 130F, basting occasionally with drippings, about 1 hour longer.
18
Cool 1 hour.
19
(Can be made 1 day ahead.
20
Cover pistou and lamb separately; chill.
21
Bring to room temperature before serving.)
22
Slice tomatoes; place around edge of platter.
23
Slide basil leaves between tomato slices.
24
Slice lamb; arrange on platter.
25
Drizzle pistou over lamb and tomatoes.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 large garlic cloves, 2 1/2-ounce packages fresh basil leaves, trimmed, coarsely chopped, 1/2 cup olive oil, 3/4 cup grated Parmesan cheese, and more.

Yes, Roast Lamb with Pistou falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Lamb with Pistou

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