Roast Leg of Lamb with Mint Pesto

Serves 6 1 bunch mint leaves, chopped 1/3 cup pistachio nuts

1/3 cup finely grated parmesan 2/3 cup olive oil

Olive oil cooking spray 1.6kg easy-carve leg of lamb 3 bunches green asparagus,

trimmed

Preheat oven to 200°C (180°C fan forced). Place mint, pistachios and parmesan into a food processor and process until finely