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Roast Mini Lamb Joints with Red Pesto

An Italian inspired recipe using boneless mini lamb roasting joints spread with a home made read pesto cooked in half an hour.  A great mid-week roasting dish.

  • 2
  • 40 mins


  • 2 x mini lamb topside joints
  • Salt and freshly milled black pepper
  • For the Red Pesto:
  • 1x 25-30g pack fresh basil leaves
  • 50g/2oz pine nut kernels, lightly toasted
  • 1 large garlic clove, peeled and finely chopped
  • 75g/3oz sun-dried tomatoes in oil, drained and finely chopped
  • 25-50g/1-2oz grated Parmesan cheese
  • 150ml/¼pint extra virgin olive oil
  • 25g/1oz fresh breadcrumbs
  • To Garnish:
  • Extra roasted pine nut kernels


Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

To prepare the red pesto; place all the ingredients except the breadcrumbs into a food processor or blender and whizz together to form a coarse paste. Transfer to a small bowl and set aside.

Place the lamb on a chopping board; make several slashes over the surface of the lamb, season and spread with the prepared pesto. Transfer to a foil-lined metal rack in a roasting tin and cook according to your preference. Halfway through cooking cover the lamb with foil.

Transfer the lamb to a warm plate; lightly cover with foil and leave to rest for 5-10 minutes.

Slice and serve with roasted or sautéed new potatoes, any remaining pan juices and a green salad.


This recipe contains nuts. Transfer any remaining pesto into a small jar, cover and refrigerate for up to 1 week. Alternatively, why not spread the pesto over a whole or half leg of lamb? Half way during cooking, simply brush the pesto mixture over the joint and continue to roast to your preference.

Images courtesy of AHDB.

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