Leg of Lamb with Olive Pesto

Perfect for any dinner party or Sunday roast. This recipe combines several flavours and is easy to make.

½ cup black olives, pitted
10 capers 4 anchovy fillets
1 garlic clove crushed
1T lemon juice
Zest of ½ lemon
1T fresh parsley
½ cup pine nuts
80ml olive oil
250ml good vegetable stock
1 onion sliced
3 bay leaves
Salt and pepper to taste
1.8kg leg of lamb
3 sprigs of fresh rosemary

Preheat the oven to 200C.
Place the olives, capers, garlic, lemon juice, zest, parsley, pine nuts and olive oil in a food processor and blend well. Marinade the lamb with the pesto, making some incisions in the lamb and pushing the pesto inside these. Roast the lamb for 30 minutes. Turn down the oven to 180C. Place the onions, rosemary and bay leaves in the roasting pan, place the lamb on top and pour in the stock. Roast for a further 45 minutes. Check if the lamb is to your liking, and cooking for a longer for well-done meat. Slice and pour over the pan juices. Serve with roast potatoes and roasted butternut.

Banting: Serve with vegetables of your choice.