Roast Lamb with Almond Pesto and Crushed Potatoes

Cabernet sauvignons and cabernet blends are the perfect accompaniments to this lamb dish.

Roast Lamb with Almond Pesto and Crushed Potatoes
Cabernet sauvignons and cabernet blends are the perfect accompaniments to this lamb dish.
Yield: serves 2-4

For the Almond Pesto

  • 34 cup fresh basil leaves, finely chopped
  • 1 clove (small) garlic, peeled and finely chopped
  • 4 toasted, skinless almonds, finely chopped
  • 3 tbsp. extra-virgin olive oil
  • Salt and freshly ground black pepper

For the Lamb and Potatoes

  • 14 cup extra-virgin olive oil
  • 1 12 lb. lamb sirloin
  • Salt and freshly ground black pepper
  • 1 small yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and thinly sliced
  • 9-12 small new potatoes, boiled

Instructions

  1. For the almond pesto: Put basil, garlic, and almonds in a medium bowl. Mix well with a wooden spoon while drizzling in oil. Season to taste with salt and pepper, and set aside.
  2. For the lamb and potatoes: Preheat oven to 400°. Heat oil in a large, heavy, ovenproof skillet over medium-high heat until hot. Generously season lamb with salt and pepper, then sear until lightly browned, about 2 minutes per side. Reduce heat to medium, add onions and garlic, and cook, stirring often, until onions are soft and golden, about 5 minutes. Add potatoes to skillet, lightly crush with the back of a large spoon, and season to taste with salt and pepper. Transfer skillet to oven, and roast until internal temperature of lamb reaches 125° on a meat thermometer for medium-rare, about 10 minutes.
  3. Remove skillet from oven, transfer lamb to a cutting board, and return skillet with potatoes to turned-off oven to cook a little longer while meat is resting. Cover lamb loosely with foil, and set aside for 10 minutes.
  4. Remove potatoes from oven, gently stir in pesto, then divide between 2–4 dinner plates. Slice lamb, and arrange over potatoes, moistening lamb with any accumulated juices. Drizzle plates with a little fruity extra-virgin olive oil, if you like.