Lamb roast with spinach, pesto and capers
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Ingredients
- 1/2 cup spinach
- 3 tbspn pesto
- 1/2 cup capers
- 1 kg lamb
Instructions
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Get the lamb joint. Cut it open, so you can lay it out flat on a table.
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Cover it with spinach, pesto and capers, all mixed together.
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Add some seasoning, such as basil, oregano, mint, black pepper and salt.
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Roll it up the joint and tie it together with some twine. Stick a thermometer in the center of the joint and then place it in the oven.
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The internal temperature should hit 70°C (about 160°F). Remember that the internal temperature will keep rising a short while after taking it out of the oven. This is called carryover cooking.
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Start the oven at 200°C (390°F), then decrease it to 150°C (300°F) after about 15 minutes. When the internal temperature of the roast gets to 65°C (150°F), Crank the oven up to 300°C (570°F) to get a nice crust.
