Quick & Easy

Tunnel-boned lamb with coriander hazelnut pesto

Tunnel-boned lamb with coriander hazelnut pesto
2H 20M
2H 30M



1.Preheat oven to 200°C (180°C fan-forced).
2.Spread nuts in single layer on oven tray; roast, uncovered, 5 minutes or until skins begin to flake. Rub nuts in soft cloth to remove skins; cool.
3.Reduce oven temperature to 180°C (160°C fan-forced).
4.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.
5.Spread lamb with half of the pesto. Roll from short side to enclose pesto; secure lamb with skewers, tie with kitchen string at 2cm intervals. Place lamb on oiled wire rack in large baking dish; spread remaining pesto all over lamb. Roast, uncovered, about 1¾ hours or until cooked as desired. Cover; stand 10 minutes. Remove and discard skewers.

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