TUNNEL-BONED LAMB WITH PARSLEY HAZELNUT PESTO
COOKBOOK: The Australian Women’s Weekly - Roast Classic & Contemporary
A recipe with this many fresh herbs will always get my tick of approval. Love my fresh herbs! Don’t get me wrong, I have all these herbs in dry form and they are used when required. They have also come in handy at times when I haven’t been able to find any of the fresh stuff.
Lamb is Yvette’s favourite meat so I knew this recipe was going to be a hit!
Super easy to make!
Eat It Or Starve!?? You may starve waiting for it to cook…….but you’ll be very content when you take it out of the oven!!
1/3 cup (50g) unroasted hazelnuts
1/2 cup firmly packed fresh parsley
1/2 cup firmly packed fresh basil
4cm piece of ginger, grated
5 cloves garlic, crushed
2 tablespoon lime juice
2 teaspoons fish sauce
1 teaspoons brown sugar
2 tablespoons olive oil
1.7g lamb shoulder, boned
Preheat oven to 200C/ 180C fan forced.
Blend or process roasted nuts, herbs, ginger, garlic, juice, sauce and sugar until smooth. With motor operating, add oil in thin steady stream. Process until pesto thickens.
Spread lamb with half of pesto. Roll from short side to enclose pesto, secure lamb with string. Place lamb on oiled wire rack in a large baking dish or directly in a greased baking dish, spread remaining pesto all over lamb. Roast, uncovered for 15mins, remove from roast, cover with foil and place back in the oven for about 1h 3/4 mins or until cooked as desired. Cover, stand 10 minutes. Remove and discard string.