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Rosemary Mustard Pesto Lamb and Orange Fig Chutney

5 star rating
 

Submitted by: kathijones3728214

 

Photo by: Katy Stovall

Leg of lamb, with an herb-pesto marinade and an orange flavored chutney with figs, roasted garlic and onion.
 

Ingredients

  • Rosemary mustard pesto:
  • 2 Tablespoons extra virgin olive oil
  • 4 cloves minced fresh garlic
  • 1 minced shallot
  • 2 Tablespoons whole grain mustard
  • 2 Tablespoons minced fresh rosemary
  • 1 Tablespoon minced fresh thyme
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon honey
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 1/2 lbs leg of lamb, boneless, rolled and tied
  • Orange fig chutney:
  • 2 cups chopped Calmyrna figs
  • 1/4 cup fresh orange juice
  • 3 Tablespoons pomegranate juice
  • 3 Tablespoons roasted garlic onion jam
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon cinnamon

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Method

Rosemary mustard pesto: Combine oil, garlic, shallot, mustard, rosemary, thyme, vinegar and honey in a small bowl. Season pesto with salt and pepper. Place lamb in a non-reactive dish and spread pesto over entire surface. Refrigerate for 6-8 hours, turning occasionally. Orange fig chutney: Combine figs, orange juice, pomegranate juice, jam, vinegar, sugar and cinnamon in a small bowl and set aside. Preheat oven to 450 degrees F. Place lamb on rack in a roasting pan. Roast for 15 minutes and reduce heat to 350 degrees F. Roast lamb for 40-50 minutes or until internal temperature is 140 degrees F for medium rare. Allow meat to rest for 10-15 minutes before slicing. Serve slices and pass the chutney.

 

Notes: I serve this with Sweet Potato Green Pea Polenta and Roasated Tarragon Asparagus. Wonderful!

 

Number of Servings: 6-8

 

Submitted by: kathijones3728214 ()

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