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🍽️ Lamb leg with pesto roast flavor and colorful vegetables

686 kcal · 30 min · 4 servings

Lamb leg with pesto roast flavor and colorful vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pat the lamb leg dry with a kitchen towel.
  2. 2. Rub the leg generously with salt and pepper.
  3. 3. Coat the lamb leg thoroughly with Pesto Rosso.
  4. 4. Place the leg in a shallow roasting pan.
  5. 5. Preheat the oven to 200 degrees (180 degrees with fan or gas level 3-4).
  6. 6. Roast the lamb leg in the preheated oven for 60 to 70 minutes.
  7. 7. Peel the onions and garlic.
  8. 8. Finely dice the onions and garlic.
  9. 9. Add the diced onions and garlic to the roasting pan after 30 minutes of roasting time.
  10. 10. Deglaze the pan drippings in the roasting pan with vermouth.
  11. 11. Pour the lamb stock over the meat and vegetables.
  12. 12. Rinse the zucchini under running water.
  13. 13. Cut the zucchini into thick slices.
  14. 14. Rinse the tomatoes under running water.
  15. 15. Halve the tomatoes.
  16. 16. Heat the olive oil in a large non-stick pan.
  17. 17. Fry the zucchini slices in the pan for about 5 minutes.
  18. 18. Add the halved tomatoes to the zucchini in the pan.
  19. 19. Cook the vegetables for another 1 to 2 minutes.
  20. 20. Season the vegetables with salt and pepper.
  21. 21. Pluck the basil leaves from the stems.
  22. 22. Fold the basil leaves into the warm vegetables.
  23. 23. Remove the lamb leg from the roasting stock.
  24. 24. Let the lamb leg rest for 5 to 10 minutes.
  25. 25. Pour the roasting stock through a sieve into a small saucepan.
  26. 26. Whisk the starch with a little cold water to form a smooth mixture.
  27. 27. Stir the starch mixture into the roasting stock.
  28. 28. Bring the sauce to a brief boil.
  29. 29. Season the sauce with salt and pepper.
  30. 30. Slice the lamb leg.
  31. 31. Plate the lamb slices with the sauce and vegetables.

Nutrition per serving