Roast Leg of Lamb with Mint Pesto
Updated Dec 11, 2025, Published Mar 01, 2016
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A Flavorful, Elegant Main Dish for Any Occasion
If you’re craving a dinner that feels special but still home-friendly, Roast Leg of Lamb with Mint Pesto delivers rich, savory satisfaction with a bright, herbaceous twist. Tender roasted lamb gets a vibrant mint‑basil pistachio pesto that elevates every bite with fresh citrus and aromatic herbs. This is the kind of recipe that shines as a holiday centerpiece or a standout Sunday supper yet remains approachable enough for family dinner gatherings.
With rich beef-like flavor, beautifully roasted meat, and zesty mint pesto, this dish feels both classic and modern — a winner for those who love bold flavor and elegant presentation.
Table of Contents
What You’ll Need
For the Lamb
- 5–6 pound boneless leg of lamb
- Extra‑virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
For the Mint Pesto
- Fresh mint leaves
- Fresh basil leaves
- Roasted and salted pistachios
- Garlic cloves, chopped
- Lemon zest and lemon juice
- Olive oil
These simple, fresh ingredients combine to create a phenomenal roasted lamb with fresh, punchy pesto — bright, zesty, and full of depth.
Why This Dish Works
Tender, Juicy Roast with Deep Flavor
Roasting a leg of lamb at high heat at the start helps lock in juices and build a flavorful crust, while continuing at a moderate oven temperature ensures tender, medium-rare meat that’s succulent and rich. Letting the roast rest before slicing helps keep those juices in every bite.
Bright Mint Pesto Adds Fresh Complexity
Mint pesto brings a fresh, vibrant contrast to rich roasted lamb. Combining mint and basil with pistachios, garlic, lemon, and olive oil creates a sauce that’s lively and herb-forward — perfect for cutting through the meat’s richness and adding layers of brightness.
Elegant & Memorable Without Being Complicated
This recipe looks like restaurant quality but remains approachable at home. With minimal steps — rub, roast, blend, and serve — you get sensational flavor and a stunning presentation that’s sure to impress guests and family alike.
When to Serve Roast Leg of Lamb with Mint Pesto
This recipe is perfect for:
- Holiday meals such as Easter, Christmas, or special gatherings
- Dinner parties when you want a stunning main without stress
- Weekend feasts with family and friends
- Casual celebrations where flavorful food matters
Pair it with roasted vegetables, creamy mashed potatoes, or a crisp green salad to round out the menu.
Tips for the Best Results
- Let the lamb come to room temperature before roasting to ensure even cooking.
- Season generously — a good layer of salt and pepper enhances the natural lamb flavor.
- Use a thermometer — pull the roast when it reaches about 135°F for medium‑rare, then let it rest to lock in juices.
- Toast the nuts in the pesto lightly before blending to deepen their flavor.
Why You’ll Make This Again and Again
Roast Leg of Lamb with Mint Pesto is the kind of meal that feels special every time you make it. The contrast of rich, juicy lamb with bright herb pesto creates a depth of flavor that’s both elegant and satisfying. Whether you’re serving guests or making dinner for family, this dish brings restaurant-worthy taste to your dining table with surprisingly simple steps.
It’s a celebration of fresh herbs, citrus brightness, and beautiful roasted meat — and it’s sure to become a favorite in your recipe collection.
Roast Leg of Lamb with Mint Pesto
Ingredients
- 1 5- to 6-pound boneless leg of lamb
- ½ cup plus 1 tablespoon extra-virgin olive oil, divided use
- Kosher or fine sea salt
- Freshly ground black pepper
- 6 garlic cloves, peeled and chopped
- 2 cups fresh mint leaves, packed
- 2 cups fresh basil leaves, packed
- ½ cup roasted and salted pistachios
- Zest and juice of 1 medium lemon
Instructions
- Let lamb sit at room temperature for about 30 minutes. Preheat oven to 450ºF.
- If the lamb comes in netting, leave it on. If not, tie the roast in several places so it keeps its shape (or better yet, have your butcher do it). Rub with 1 tablespoon olive oil and season generously on all sides with salt and pepper. Roast the leg of lamb for 15 minutes. Reduce the oven temperature to 350ºF, then continue to roast for another 60-90 minutes or until the internal temperature reads 135ºF (for medium rare) on an instant-read thermometer. Remove from the oven, cover with foil, and let sit for 20-30 minutes before slicing.
- In a food processor fitted with the steel blade or in a blender, combine the garlic cloves, mint, basil, pistachios, lemon juice and zest, ½ teaspoon salt, and ¼ teaspoon pepper. Blend to combine. With the machine running, add ½ cup olive oil and blend until smooth. Taste and add more salt and pepper if needed.
- Spoon a little of the pesto on top of the lamb and serve the rest on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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