My hubby always used to say not to bother with a roast as its too much work. But I disagree! When I make a roast lamb, it’s really only about 10 minutes hands on time and the oven does the rest while I enjoy a glass of wine. Roast lamb may look daunting on the surface, but in reality its fool proof, fuss free and only takes a few ingredients.

The pistachio and mint pesto really elevates this recipe to the next level and makes it easy to get your daily Kfibre prebiotic fibre supplement in.

Don’t forget to see the notes below the recipe if you need to tweak to make this low FODMAP, dairy free or gluten free.

  • Prep time: 10 minutes
  • Cooking time: 2-3 hours
  • Serves: 8

You will need:

½ leg of lamb or 12 lamb cutlets

Salt and pepper

Pistachio & mint pesto:

½ cup toasted pistachios

¼ cup shaved parmesan

1 clove of garlic, minced

1 cup mint leaves

1 tbsp Kfibre

½ cup olive oil


Pan juices

2 tbsp flour

½ cup (4oz) red wine

1¼ cups (10oz) water

Make it:

  1. Preheat oven to 160° Celsius (320° Fahrenheit)
  2. Combine pistachios, parmesan, garlic, mint leaves, Kfibre and olive oil in a food processor and whizz until smooth.
  3. With a sharp knife, score the lamb at 2cm intervals. Season with salt and pepper. Rub the pesto over the top of the lamb, pressing firmly.
  4. Place lamb on oven tray and into the oven for 2.5 hours or until cooked to your liking. Set aside to rest for 20 minutes.
  5. Return pan with any meat juices to a medium-high heat over an element. Add flour and cook, stirring, for 1-2 minutes or until bubbling. Reduce heat and whisk in wine and water. Return heat to medium-high and continue to stir until gravy boils. Boil, stirring, for 3-4 minutes or until gravy thickens.



  • Replace pistachios with almonds
  • Omit garlic and replace with 1 tsp garlic infused oil

Dairy free: Use dairy free parmesan in the pesto

Gluten Free: Use gluten free flour

By Joanna Baker (APD | RN)