Braised Leg of Lamb with Pesto

Halve garlic bulb, slice half of cloves, peel the rest. Peel onion and cut into chunks. Rinse rosemary, shake dry and tear into small pieces. Place whole garlic cloves and onions into a large roasting pan. Rinse leg of lamb, pat dry and place into the pan. Rub lamb with 4-5 tablespoons of olive oil and score 10-12 times, insert garlic slices and rosemary into score marks. Season well with salt and pepper and cover with aluminum foil. Roast in preheated oven at 140°C (approximately 275°F) for about 8 hours. Add a little water to the pan as necessary. 

Rinse basil, parsley and mint, shake dry and place leaves into a blender. Add mustard, vinegar, capers, anchovies and lemon juice, puree. Gradually add remaining oil (up to 150 ml) (approximately 3/5 cup) until pesto is creamy. Add lemon zest and season with salt and pepper. Set aside.

Remove lamb from the oven and let rest for about 20 minutes. Separate meat from bone and arrange together with pesto,crumbled blue cheese in a roasting pan. Garnish with plain or grilled lemon wedges and serve.