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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.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 4 hours
Total Time 2 hours 20 minutes
Servings: 6 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1.5-2 kg leg of lamb bone-in, or boned & rolled or rolled shoulder joint
  • 2 cloves garlic sliced
  • 1 Tbsp olive oil
  • 75 g pistachios
  • Grated zest and juice of 1 lemon
  • 1 handful mint leaves
  • 1 handful parsley leaves
  • Salt and pepper

Method
 

  1. Preheat the oven to 170°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the lamb from the oven and transfer it to a plate to rest for 10 minutes.
  8. Meanwhile, make gravy from the roasting jus.
  9. Carve the lamb and serve with the gravy and the stuffing/crust.