Serves 8 / Prep time: 15 minutes / Cook time: 70 minutes
Sun-dried tomatoes, especially those packed in seasoned olive oil, provide an intense burst of flavor and are perfect for pesto and sauces. The drying process removes the tomatoes’ water content while retaining and amplifying most of the nutrients and sweet taste of this popular fruit. Sun-dried tomatoes are an excellent source of iron, vitamin K, and protein.
FOR THE PESTO
1 cup sun-dried tomatoes packed in oil, drained
¼ cup pine nuts
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil
2 teaspoons minced garlic
FOR THE LAMB LEG
1 Lamb leg (2-pound)
2 tablespoons olive oil
Freshly ground black pepper
Sea salt
TO MAKE THE PESTO
1. Place the sun-dried tomatoes, pine nuts, olive oil, basil, and garlic in a
blender or food processor; process until smooth.
2. Set aside until needed.
TO MAKE THE LAMB LEG
1. Preheat the oven to 400°F.
2. Season the lamb leg all over with salt and pepper.
3. Place a large ovenproof skillet over medium-high heat and add the olive oil.
4. Sear the lamb on all sides until nicely browned, about 6 minutes in total.
5. Spread the sun-dried tomato pesto all over the lamb and place the lamb on a baking sheet. Roast until the meat reaches your desired doneness, about 1 hour for medium.
6. Let the lamb rest for 10 minutes before slicing and serving.
PER SERVING
Calories: 352; Fat: 29g; Protein: 17g; Carbs: 5g; Fiber: 2g;
Net Carbs: 3g; Fat 74%/ Protein 20%/ Carbs 6%