Servings: 4 to 6
The soy sauce in the marinade may sound like an unusual pairing with the pesto, but it intensifies the flavor of the meat without unduly standing out. Searing the meat first gives it a caramelized crust and roasting the lamb means easy, hands-off meal preparation.
This recipe is excerpted from Big Buy Cooking.
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This is a worthwhile roast, but I agree with CSolar. The cooking time is off. I would also note that a well balanced boneless leg is nearly impossible to pound down to 1 1/2 inches thickness. I pounded the roast down to 2 inches, which was a struggle.
For cooking times, I cooked the roast at 500 degrees for 20 minutes to give the lamb a good sear. I did not pan sear the roast. I just prefer the high-heat oven method. I then lowered the oven temp to 325 degrees and roasted the 6 lb leg for about 50 minutes. I cook by meat temperature, not time. So, I pulled the roast when the center of the leg was 126 degrees, which is a nice medium rare.
The roast was delicious but there's something really off with the cooking instructions. A solid 5-lb roast is not going to cook in just 40 minutes in a low oven! In the end it was more like 2 hours of baking, and I raised the temperature to 375 half way through. There must be a mistake in the recipe!
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