[WATCH] Roasted leg of lamb with pistachio pesto

Watch Sean Gravina make a roasted leg of lamb stuffed with pistachio pesto and served on a bed of roasted potatoes. 

Watch Sean Gravina roast a leg of lamb stuffed with pistachio pesto

Roasted leg of lamb with pistachio pesto


  • 1x 800g leg of lamb
  • 2 cloves garlic
  • 1 onion
  • 600g potatoes
  • 150g aged pecorino, grated
  • Extra virgin oil
  • Salt and pepper
  • Knob of butter
  • Handful fresh oregano
  • A few sprigs rosemary
  • 1 tot Madiera

Pistachio pesto

  • 150g pistachio nuts
  • 1 small bunch basil
  • Extra virgin oil
  • Salt and pepper


  1. To make the pistachio pesto put the pistachios into a blender with the basil salt and pepper and add the olive oil slowly. Set aside.
  2. Bone the leg and even out the meat as much as possible.
  3. Season the lamb well on the inside.
  4. Mix the cheese with olive oil and garlic, and distribute evenly inside the lamb.
  5. Spoon on the pistachio pesto and roll the lamb carefully and tie with butcher’s string.
  6. Rub the outside of the lamb with salt and pepper.
  7. Heat some oil in an oven-proof pan dish and brown the lamb on all sides.
  8. Add the garlic and the onion.
  9. Add a knob of butter and oregano and rosemary.
  10. Remove the meat from the pan.
  11. Add the Madeira and de-glaze the pan.
  12. Slice the potatoes and lay at the bottom of the pan to act as a pivot.
  13. Add the onions and garlic that you removed from the pan.
  14. Replace the meat and add a little water to create some gravy.
  15. Roast in a preheated oven at 150°C for approx 40 mins.
  16. When cooked allow the meat to rest for 10 mins and slice to serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 20 March, 2015. 

Sponsored by Blue Label
A dark brown, top-fermented ale yeast, hopped and mixed with a special type of mild malt gives this richly coloured ale a unique, surprisingly smooth and mild taste . Contains distinctive chocolate and caramel notes. Alc. 3.3% Vol.

More in Food