Easter Lamb with Walnut Pesto

Easter Lamb with Walnut Pesto Recipe - Traditional Italian Cuisine

Region / culture: Italy | Preparation time: 1 hour | Cooking time: 2 hours | Servings: 6

Introduction

Easter Lamb with Walnut Pesto is a delicious and flavorful dish that is perfect for celebrating the Easter holiday. The combination of tender lamb and savory walnut pesto creates a mouthwatering meal that is sure to impress your family and friends.

History

This recipe is a modern twist on the traditional Easter lamb roast. The addition of walnut pesto adds a unique and delicious flavor to the dish, making it a standout centerpiece for your holiday table.

Ingredients

1 leg of lamb
0.25 cup toasted walnuts
0.33 cup freshly grated parmesan cheese
0.5 cup extra virgin olive oil
2 cups fresh parsley leaves
4 medium cloves garlic
kosher salt
freshly ground black pepper
olive oil for basting
0.5 cup white or red wine

How to prepare

Place the walnuts, cheese, and olive oil in a food processor and pulse until they form a puree.
Add the parsley and garlic to the mixture and process until it reaches a smooth texture.
Cover the mixture and refrigerate it for at least 1 hour.
Taste the mixture and add salt and pepper if needed.
Lay the lamb flat on a large surface with the skin side down.
Lightly coat the meat with salt and pepper.
Spread the pesto evenly over the meat.
Roll up the meat tightly, similar to a jellyroll, and tie it with string at intervals of 1 – 2 inches.
Ensure that the meat is tightly secured.
Tie the meat lengthwise, tucking the ends in.
Place the meat in a roasting pan and lightly oil the top and sides.
Season the roast with salt and pepper.
Bake the roast at 450°F (232°C) for 20 – 30 minutes.
Reduce the heat to 350°F (177°C) and continue baking for approximately 1 hour, covered.
Remove the cover and bake for an additional 30 minutes, uncovered.
During the last 0.5 hour of baking, add 0.5 cup of white or red wine to the pan.
Once done, remove the meat from the oven and let it rest for at least 10 minutes before slicing.

Variations

Substitute the walnuts in the pesto with pine nuts or almonds for a different flavor profile.
Add fresh herbs like rosemary or thyme to the pesto for an extra burst of flavor.

Cooking Tips & Tricks

Make sure to tie the lamb roast tightly with string to ensure that it holds its shape while cooking.

- Let the pesto mixture chill in the refrigerator for at least 1 hour to allow the flavors to meld together.

- Basting the lamb with olive oil during cooking will help keep it moist and flavorful.

- Let the lamb rest for at least 10 minutes before slicing to allow the juices to redistribute and ensure a juicy and tender roast.

Serving Suggestions

Serve the Easter Lamb with Walnut Pesto alongside roasted vegetables and a fresh salad for a complete and satisfying meal.

Cooking Techniques

Roasting the lamb at a high temperature initially helps to brown the outside and seal in the juices, while finishing at a lower temperature ensures that the meat cooks evenly and stays tender.

Ingredient Substitutions

If you don't have parsley, you can use basil or cilantro in the pesto.

- Any dry white or red wine can be used for basting the lamb.

Make Ahead Tips

The pesto mixture can be made up to 2 days in advance and stored in the refrigerator until ready to use. The lamb can also be seasoned and rolled ahead of time, then cooked when ready.

Presentation Ideas

Slice the lamb roast and arrange it on a platter with a drizzle of extra pesto on top for a beautiful presentation. Garnish with fresh herbs and lemon wedges for a pop of color.

Pairing Recommendations

Pair this Easter Lamb with Walnut Pesto with a bold red wine like Cabernet Sauvignon or a crisp white wine like Sauvignon Blanc for a perfect pairing.

Storage and Reheating Instructions

Store any leftover lamb in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb in a baking dish, cover with foil, and warm in a 350°F (177°C) oven until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 28g per serving

Vitamins and minerals

Iron: 15% of the daily recommended intake per serving

Vitamin A: 10% of the daily recommended intake per serving

Alergens

Contains: Nuts, Dairy

Summary

This Easter Lamb with Walnut Pesto recipe is a rich source of protein and healthy fats, while also providing essential vitamins and minerals. However, it is important to note that it contains nuts and dairy, so it may not be suitable for those with allergies.

Summary

Easter Lamb with Walnut Pesto is a show-stopping dish that is perfect for celebrating the holiday with family and friends. The tender lamb paired with the flavorful walnut pesto creates a delicious and memorable meal that is sure to become a new Easter tradition.

How did I get this recipe?

The moment I found this recipe is etched in my memory like a precious gem. It was a sunny spring day, with the scent of blooming flowers filling the air. I was visiting my dear friend Maria, who was known for her incredible cooking skills. As soon as I walked into her kitchen, I could smell the delicious aromas wafting from her stove.

Maria greeted me with a warm smile and a hug, and as we settled down at the kitchen table with a cup of tea, she began to tell me about a special recipe she had discovered for Easter Lamb with Walnut Pesto. She described how the tender lamb, marinated in a flavorful herb mixture, was roasted to perfection and topped with a rich and nutty pesto made from fresh walnuts.

As Maria spoke, my mouth watered at the thought of such a delectable dish. I begged her to share the recipe with me, and with a twinkle in her eye, she agreed. She handed me a faded piece of paper covered in her elegant handwriting, and I knew that this recipe would soon become a cherished part of my own collection.

That evening, I couldn't wait to try out the Easter Lamb with Walnut Pesto recipe. I gathered all the ingredients, carefully following Maria's instructions and preparing the lamb with love and care. As it roasted in the oven, filling my kitchen with a mouthwatering aroma, I knew that this dish would be a hit with my family.

When the lamb was ready, I plated it up alongside a generous dollop of the rich walnut pesto. The first bite was pure bliss – the tender meat, infused with herbs and spices, paired perfectly with the nutty and slightly tangy pesto. My family gobbled up every last bite, and I knew that this recipe would become a staple at our Easter table for years to come.

As the years passed, I continued to make the Easter Lamb with Walnut Pesto recipe every spring, each time with a sense of joy and nostalgia for that sunny day in Maria's kitchen. I shared the recipe with friends and family, spreading the love and warmth that this dish brought to our table.

I often think back to that moment when I first discovered the recipe, and I am grateful for the friendship and culinary inspiration that Maria provided. Her gift of the Easter Lamb with Walnut Pesto recipe has become a cherished tradition in my family, a reminder of the power of good food to bring people together and create lasting memories.

So as I prepare to make the Easter Lamb with Walnut Pesto once again this year, I reflect on the journey that led me to this delicious dish. From the moment I found the recipe in Maria's kitchen to the countless times I have shared it with loved ones, this dish holds a special place in my heart. And as I sit down at the table with my family, I am filled with gratitude for the simple joys of good food and cherished memories.