I wanted to send you off on the weekend with a bang of a recipe.
Lamb and mint are two flavors that just absolutely go together.
However. I am not a fan of the traditional mint jelly.
Last fall we slaughtered 3 bum lambs we raised, bottle fed with milk from our goats and then they grazed in our field until October. Happy, well fed, well treated little lambs, who got very annoying towards the end of their lives and thus made slaughtering time much easier.
Since then I have been coming up with ways to serve them.
Mint pesto is the key.
Mint pesto is glorious.
Mint pesto is delicious.
Lamb with mint pesto is to die for.
Last June we decided to make a trip up to Glacier National Park
I decided to make my beloved mint pesto and marinate a lamb backstrap in it and then roast it over the fire.
Words. Cannot. Describe.
We were in heaven.
Seriously, we fed the kids hot dogs because we didn’t want to share with them.
Are we horrible parents?
The kids were happy, they never get hot dogs and they don’t care for lamb anyway…
Gimme a break.
I have since made it a couple times because we loved it so much and thank goodness I am finally getting around to posting!
- 1 pound lamb, backstrap/loin or chops
- 1 cup packed mint leaves
- 1 teaspoon sea salt
- freshly ground black pepper
- ½ cup raw almonds
- olive oil
- Place the mint, salt, pepper and almonds in a food processor and pulse until chopped.
- Run the processor while drizzling olive oil in. Pour enough in to make a thick paste.
- Place the meat and the pesto in a ziptop bag and refrigerate at least 24 hours, 48 hours is even better.
- When you are ready to cook you can either grill it over high heat until desired doneness is achieved or stick it on a roasting stick over a camp fire. We like medium rare (about 140˚) so over the grill took about 10 minutes total but this will depend on what cut you are using and how thick it is. My recommendation is to make use of your meat thermometer.