Roast lamb with pistachio, lemon and mint
You can make this roast lamb with pistachio, lemon and mint using a leg of lamb or rolled lamb shoulder or rolled, boneless leg. The pistachio and mint paste can be used as stuffing and/or crust. Serve it with roasted potatoes or couscous and steamed vegetables or crispy green salad.
Ingredients
Method
- Preheat the oven to 170°C.
- Put the pistachios, herbs, lemon juice and oil in in a small food processor and whiz until you get a coarse paste. Add the lemon zest and season.
- Unroll the lamb (if deboned/rolled) on a chopping board and pierce all over with a small sharp knife. Insert the garlic slices into the insertions. Using most of the pistachio mixture, stuff the lamb and roll it back into its original shape.
- Rub the skin with the olive oil and season. Put it in a roasting dish, then roast in the middle of the oven for 30 minutes.
- Take it out of the oven and cover the dish with foil. Reduce the heat to 160°C and roast in the oven about 60 minutes.
- Remove the lamb from the oven. Press the leftover pistachio mixture on top of the lamb to create a crust. (If you’re using lamb with the bone in- cover the lamb all over with all of the mixture) Baste with the roasting jus and bake for 15 minutes or until the crust is golden brown.
- Remove the lamb from the oven and transfer it to a plate to rest for 10 minutes.
- Meanwhile, make gravy from the roasting jus.
- Carve the lamb and serve with the gravy and the stuffing/crust.