CORDERO AL HORNO CON PESTO DE MENTA - ENSALADA TIBIA DE PAPAS Y JUDIAS VERDES (lamb-mint-herb pesto, warm potato and green beans)

I just finished catering a small family party and wanted to share it with you.  Talk about a wild menu.  Lamb, mint/herb pesto, Sushi (store bought), seafood paella, warm potato salad with string beans, carrot mash, assorted cheeses and dips.

The lamb was a success and the warm salad. The rest was also, but this was my favorite. Most of my blogger friends plate their food to fotograph which is wonderful.  I try to do it some times, but when one caters you get the whole thing.


For the Pesto:half a bunch of mint
8 garlic cloves
2 sprigs of rosemary, leaves only
4 sprigs of thyme, leaves only
4 sprigs of oregano, leaves only
1/4 cup of oil
2 tablespoons vinegar
S+P to taste
some mint for garnish

Preparation:
Blend ingredients to make a paste. Make some slits in the meat and season with the pesto. 

For the Lamb:
Have your butcher debone and tuss a leg of lamb.  The one shown was 13 pounds and after deboning about 9 pounds.

Preheat your oven to 500 F.  Place roast in oven for 15 minutes and then reduce heat to 350 F.  Cook lamb about 12 minutes per pound for medium rare. 15 minutes for medium. 


Buen Provecho!