Roast lamb baked with a tomato pesto and herb crust

Ingredients

190 g	Leggo's Pesto - Sundried Tomato (Main)
2 kgs	Boneless lamb roast
4 sprigs	Fresh rosemary
2 cups	Water

Directions

1. Spread Leggo’s Pesto evenly over lamb and sprinkle with rosemary. Place lamb on a roasting rack in a roasting pan and pour water into the pan.

2. Loosely cover roast with foil and place in a preheated oven at 200°C for 1 hour. Remove foil and continue cooking for another 40 minutes. Cover lamb with foil and set aside to rest for 10 minutes before slicing.

TIP:Serve with roasted vegetables.

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