Tender Oven Roast Lamb, Parsley Pesto & New Potatoes

INGREDIENTS

Parsley Pesto

• 25g Parsley
• 50g Walnuts, roughly chopped
• 1 clove garlic
• 25g Parmesan cheese, finely grated
• 2 tbsp Olive oil

Roast

• 2 tbsp olive oil for roasting
• Salt & freshly ground black pepper
• 4 Individual double loins of Welsh Lamb boned, rolled and ties
• 450g British new potatoes, scrubbed and thinly sliced

METHOD

1. Place the parsley, walnuts and garlic into a food processor and whiz until finely chopped. Add the cheese and oil and process until blended. Season to taste.
2. Press equal amounts of pesto onto both sides of the loins and set aside.
3. Heat the oil for roasting in a roasting pan then add the potatoes and toss to ensure they are coated in the oil. Season well
4. Arrange the loins of lamb on the potatoes and roast for 35-40 minutes, until the potatoes are tender and the lamb is cooked.
5. Serve with fresh seasonal vegetables.

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