Pistachio & Herb Crusted Leg of Lamb
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
2 hrs 40 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Greek
Pistachio & Herb Crusted Leg of Lamb
Description
This recipe highlights a leg of lamb coated with a finely ground crust made from pistachios, fresh rosemary, thyme, dry breadcrumbs, and a blend of spices including smoked paprika, sugar, and chili flakes. The lamb is scored to allow the crust and mustard layer to better adhere, creating a flavorful outer shell. Brushed with mild mustard and seasoned with salt and pepper, the crust is spread evenly before the lamb is roasted wrapped in parchment paper to trap moisture and cook the meat in its own juices.
The roasting process results in golden and crunchy crust with a moist and tender interior. The combination of nuts and herbs provides a contrast of texture and fresh, earthy flavors. Serving suggestions include a simple salad or creamy mashed potatoes to balance the richness of the lamb.
The chef advises against adding water or other liquids during roasting, as the parchment wrap keeps the lamb moist without needing additional moisture. This method preserves the natural flavors of the lamb and ensures a perfect roast.
Ingredients
- 1 leg of lamb
- 200 g pistachio
- 2 tbsp rosemary only the leaves, finely chopped
- 2 tbsp dry breadcrumbs
- 2 tbsp mustard mild
- 1 tbsp thyme only the leaves, finely chopped
- 1 tsp granulated sugar
- ½ tsp pepper flakes (or chili flakes)
- ½ tsp smoked paprika
- salt
- black pepper
To serve:
- Salad (optional)
Instructions
- Preheat the oven to 180° C/356° F, fan-assisted.
- In a food processor, place the pistachios, rosemary, sugar, pepper flakes, smoked paprika, thyme and breadcrumbs. Process until finely ground.
- Place the leg of lamb on a clean work surface. Using a sharp knife, score both sides of the lamb with small diamond shapes.
- Brush with mustard and season with salt and pepper. Spread the pistachio mix evenly over the whole leg of lamb and transfer to a roasting pan lined with parchment paper. Cover the pan with parchment paper and then with aluminum foil.
- Roast for 2-2 ½ hours, until golden and crunchy.
- When ready, remove from oven and serve with a side of salad or mashed potatoes.
Notes
- Do not add water or other liquids when roasting; the parchment wrap helps the lamb cook in its own juices.
User Reviews
Overall Rating
4.9
You'll Also Love
