Serves 6
1 bunch mint, leaves removed, roughly chopped
1/3 cup pistachio nuts
1/3 cup finely grated parmesan
2/3 cup olive oil
olive oil cooking spray
1.6kg easy-carve leg of lamb
3 bunches green asparagus, trimmed
1 Preheat oven to 200°C. Place mint, pistachios and parmesan into a food processor and process until finely chopped and well combined. With processor still running, slowly add oil in a steady stream until a smooth thick sauce forms. Spoon half the pesto into a serving bowl.
2 Remove string from lamb and unroll lamb. Spread remaining pesto onto lamb. Reroll enclosing pesto. Secure with string. Spray lamb with oil. Sprinkle with sea salt flakes and freshly ground black pepper.
3 Place lamb into a roasting pan. Roast for 1 hour 15 minutes for medium rare or until cooked to your liking. Transfer to a chopping board. Cover to keep warm.
4 Bring a pan of salted water to the boil. Add asparagus and cook for 1-2 minutes or until tender. Drain. Place asparagus onto a serving platter. Place lamb onto asparagus. Serve with pesto
