Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- leg of lamb
- 1/4 cup toasted walnuts
- 1/3 cup freshly grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 2 cups fresh parsley leaves
- 4 medium cloves garlic
- kosher salt
- freshly ground, black pepper
- olive oil, for basting
Directions
1. Put the walnuts, cheese, and the olive oil in a food processor and pulse until pureed.
2. Add the parsley and garlic and process to a smooth texture.
3. Cover and refrigerate for at least 1 hour.
4. Taste for salt and pepper and add if needed.
5. Lay the lamb out flat on a large surface, skin side down.
6. Cover the meat with a light coating of salt and pepper.
7. Spread the pesto all over the meat in a nice layer.
8. Now roll up like a jellyroll and tye with the string about 1-2" apart. Get it as tight as you can.
9. Tie it lengthwise tucking the ends in.
10. Place in a roasting pan and lightly oil the top and sides.
11. Salt and pepper the roast.
12. Bake at 450F for 20-30 minutes.
13. Lower the heat and bake at 350F for about 1 hour covered.
14. Remove cover and continue to bake 30 minutes uncovered.
15. Before the last 1/2 hour add 1/2 cup white or red wine to the pan.
16. When done, remove the meat and let it rest at least 10 minutes before slicing.