Preheat the oven to 190°C. Line a baking tray with baking paper or foil. Take note of the weight of the lamb. Make 10 -12 small but deep cuts all over the leg of lamb. Mix together the garlic salt, pepper, wine and oil and massage over the lamb. Cover and set aside for 30 – 60 minutes to come to room temperature.
Roast in the preheated oven, allowing 30 minutes per 500 grams for medium, basting with the marinade a couple of times.
Remove from the oven, cover and rest for 20 minutes before carving and serving with the mint and toasted pine nut pesto (below), and summer vegetables or salad.
For the Pesto:
Cut the garlic bulb in half horizontally and squeeze out the flesh. Place in a food processor with the pine nuts, mint, parsley and cheese and process to mix well. With the motor running, gradually pour the oil down the feed tube and process to make a smooth paste. Season well with salt and pepper and a squeeze of lemon juice.
Recipe from recipes.co.nz
