Baked Lamb in Lemon Crust with Mint-Almond Pesto
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Baked Lamb in Lemon Crust with Mint-Almond Pesto
Ingredients
- Lamb Neck Fillet - 3 lbs
- Olive Oil - 1 tablespoon
- Citrus Zest Mix - 1 tablespoon
- Thyme - 1 tablespoon
- Mint Leaves - 3.9 oz
- Chopped almonds - 1.4 oz
- Garlic - 1 clove
- Grated Pecorino Pepato Cheese - 2 tablespoons
- Meyer Lemon Juice - 2 tablespoons
- Olive Oil - ¼ cup
Step by Step guide
Step 1
Preheat the oven to 392°F. Place the meat in a baking dish, brush with olive oil, and sprinkle with zest and black pepper. Bake for 1 hour 15 minutes for medium doneness or to your taste.
Step 2
Meanwhile, in a blender, combine the mint, chopped almonds, minced garlic, and Parmesan until smooth. Add 1 tablespoon of water and lemon juice, and blend again. While blending, slowly drizzle in the olive oil. Season with salt and pepper and refrigerate.
Step 3
Transfer the meat to a plate, cover with foil, and let it rest for 15 minutes. Slice and serve with the pesto.
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