Leg of Lamb with Pesto & Mint (#27313)

155  grams		New Zealand Whole Leg Lamb Roast - Roasted from Frozen, Lean
1  tablespoon		DiGiorno Microwaveable Basil Pesto
3/10  gram		Peppermint - Dried, Leaves
6  grams		Garlic Cloves - Fresh
1/2  teaspoon		Ground Black Pepper
165  grams		Fresh Rapini
130  grams		Medium Baked Potato
2		Pam Olive Oil Cooking Sprays
1  teaspoon		Ground Leaves Rosemary

Tip: Click on the ingredient links to learn the nutritional information for all the Leg of Lamb with Pesto & Mint (#27313) ingredients. The serving size for any ingredient in Leg of Lamb with Pesto & Mint (#27313) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375 degrees F. Combine pesto, mint, 1 clove of garlic, and black pepper in a bowl and mix. Spread mixture onto lamb leg and rub into meat. Place lamb in pre sprayed (with pam) roasting dish and place in oven. Cook to desired doneness (15-20 minutes). Spray a cookie sheet with PAM cooking spray. Cube the potato, place on cookie sheet and sprinkle with rosemary. Cook in the same oven as the lamb until tender and golden. For faster cooking, par-boil the potatoes for 3 minutes before roasting. Steam rapini and toss with chopped garlic and lemon juice (optional)

Note: Cooking time may vary if you change the portion size of the recipe.