By Alison Ladman
The Associated Press
The classic Easter or spring lamb often is served with mint jelly. And that’s fine, assuming you want to play it safe.
We decided to flip things around. Actually, we didn’t so much as flip the dish as turn it inside out. Rather than relegate the mint to a condiment added at the table, we used it to create a vibrant pesto, which we then stuffed in a leg of lamb so it could infuse the meat with flavor during roasting.
And to stand in for the sweet and sour flavors of the mint sauce, we braised red cabbage right under the lamb. The result is an intensely meaty, flavorful accompaniment. If you still want a minty sauce, the reserved pesto can be thinned with olive oil, then drizzled over each serving.
The whole roast can be prepped ahead of time, then refrigerated overnight. The day of the dinner, just pop the whole roasting pan in the oven and you’re good to go. If your cabbage or lamb begins to overbrown during roasting, just tent the pan with foil.