Rosemary Mustard Pesto Lamb and Orange Fig Chutney

Leg of lamb, with an herb-pesto marinade and an orange flavored chutney with figs, roasted garlic and onion.

Ingredients:

• Rosemary mustard pesto:
• 2 Tablespoons extra virgin olive oil
• 4 cloves minced fresh garlic
• 1 minced shallot
• 2 Tablespoons whole grain mustard
• 2 Tablespoons minced fresh rosemary
• 1 Tablespoon minced fresh thyme
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon honey
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 3 1/2 lbs leg of lamb, boneless, rolled and tied
• Orange fig chutney:
• 2 cups chopped Calmyrna figs
• 1/4 cup fresh orange juice
• 3 Tablespoons pomegranate juice
• 3 Tablespoons roasted garlic onion jam
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons sugar
• 1/4 teaspoon cinnamon

Directions:

Rosemary mustard pesto: Combine oil, garlic, shallot, mustard, rosemary, thyme, vinegar and honey in a small bowl. Season pesto with salt and pepper. Place lamb in a non-reactive dish and spread pesto over entire surface. Refrigerate for 6-8 hours, turning occasionally. Orange fig chutney: Combine figs, orange juice, pomegranate juice, jam, vinegar, sugar and cinnamon in a small bowl and set aside. Preheat oven to 450 degrees F. Place lamb on rack in a roasting pan. Roast for 15 minutes and reduce heat to 350 degrees F. Roast lamb for 40-50 minutes or until internal temperature is 140 degrees F for medium rare. Allow meat to rest for 10-15 minutes before slicing. Serve slices and pass the chutney.

Number of Servings: 6-8

Notes from the Cook: I serve this with Sweet Potato Green Pea Polenta and Roasated Tarragon Asparagus. Wonderful!