Roast lamb baked with a tomato pesto and herb crust
Prep time:5 mins
Cook time:100 mins
- 190g jar Leggo’s Pesto - Sundried Tomato
- 2kg boneless lamb roast
- Sprigs of fresh rosemary
- 2 cups water
Spread Leggo’s Pesto evenly over lamb and sprinkle with rosemary. Place lamb on a roasting rack in a roasting pan and pour water into the pan.
Loosely cover roast with foil and place in a preheated oven at 200°C for 1 hour. Remove foil and continue cooking for another 40 minutes. Cover lamb with foil and set aside to rest for 10 minutes before slicing.
Serve with roasted vegetables.