Name: Tunnel-boned lamb with coriander hazelnut pesto
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
Yield: 6
Ingredients: 1/3 cup (50g) unroasted hazelnuts; 1/2 cup firmly packed fresh coriander leaves; 1/3 cup firmly packed fresh basil leaves; 4 centimetre piece fresh ginger (20cm), grated; 5 clove garlic, crushed; 2 tablespoon lime juice; 2 teaspoon fish sauce; 1 teaspoon brown sugar; 2 tablespoon olive oil; 1.7 kilogram lamb shoulder, boned

Tunnel-boned lamb with coriander hazelnut pesto

Serves 6

Prep

10M

Cook

2H 20M

Total

2H 30M

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Ingredients

1/3 cup (50g) unroasted hazelnuts

1/2 cup firmly packed fresh coriander leaves

1/3 cup firmly packed fresh basil leaves

4 centimetre piece fresh ginger (20cm), grated

5 clove garlic, crushed

2 tablespoon lime juice

2 teaspoon fish sauce

1 teaspoon brown sugar

2 tablespoon olive oil

1.7 kilogram lamb shoulder, boned

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Spread nuts in single layer on oven tray; roast, uncovered, 5 minutes or until skins begin to flake. Rub nuts in soft cloth to remove skins; cool.

3.Reduce oven temperature to 180°C (160°C fan-forced).

4.Blend or process roasted nuts, herbs, ginger, garlic, juice, sauce and sugar until smooth. With motor operating, add oil in thin, steady stream; process until pesto thickens.

5.Spread lamb with half of the pesto. Roll from short side to enclose pesto; secure lamb with skewers, tie with kitchen string at 2cm intervals. Place lamb on oiled wire rack in large baking dish; spread remaining pesto all over lamb. Roast, uncovered, about 1¾ hours or until cooked as desired. Cover; stand 10 minutes. Remove and discard skewers.

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Ingredients

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