You can serve 6-8 people with a leg of lamb.
Coarsely chop the garlic. Strip the leaves from the thyme sprigs. Blend the mixture. Also add the stripped thyme sprigs. Massage the marinade into the meat, cover and leave the meat to marinate in the refrigerator preferably one night, but at least 2 hours. Allow the lamb to reach room temperature.
In the meantime prepare the pesto. Pulse the ingredients in the food processor into a coarse pesto, not too fine. Taste and add salt and pepper, as needed.
Cut the lamb into thin slices. Serve with nettle pesto and boiled young potatoes.
Great with lukewarm green vegetable salad.
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