Spiced lamb roast with walnut and basil pesto

Spiced lamb roast with walnut and basil pesto


Walnut and basil pesto


1.Preheat oven to 180°C (160°C fan forced).
2.Dry-fry cumin in small frying pan, stirring, until fragrant. Using mortar and pestle, crush cumin, garlic and half the oil until mixture forms a paste.
3.Place lamb in large shallow baking dish, pierce several times with a sharp knife. Spread paste all over lamb, pressing firmly into cuts. Roast lamb, uncovered, about 1 hour 20 minutes or until cooked as desired.
4.Meanwhile, toss pumpkin and onion with remaining oil in large shallow baking dish, roast, uncovered, in single layer, for the last 20 minutes of lamb cooking time.
5.When lamb is cooked as desired, remove from oven, cover lamb. Increase oven to 220°C (200°C fan forced), continue to roast pumpkin and onion, uncovered, about 10 minutes or until tender and browned lightly.
6.Meanwhile, make walnut and basil pesto. Blend or process basil, nuts and garlic until chopped finely. With motor operating, add oil in a thin, steady stream, process until mixture is smooth. Add cheese, blend until combined.
7.Gently combine hot vegetables in large bowl with rocket and juice.
8.Serve lamb with pesto and vegetables.

The lamb and vegetables can be prepared, ready for roasting, a day ahead of time. serving suggestion