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Easter Lamb with Walnut Pesto

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Description Edit

Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients Edit

Directions Edit

  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 tie with the string about 1 – 2" apart.
  9. Get it as tight as you can.
  10. Tie it lengthwise tucking the ends in.
  11. Place in a roasting pan and lightly oil the top and sides.
  12. salt and pepper the roast.
  13. Bake at 450 °F for 20 – 30 minutes.
  14. Lower the heat and bake at 350 °F for about 1 hour covered.
  15. Remove cover and continue to bake 30 minutes uncovered.
  16. Before the last ½ hour add ½ cup white or red wine to the pan.
  17. When done, remove the meat and let it rest at least 10 minutes before slicing.

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