Roast Lamb with Almond Pesto and Crushed Potatoes

  • Serves

    serves 2-4

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


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


Step 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.

Step 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.

Step 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.

Step 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.

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