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Mint and Pistachio Stuffed Leg of Lamb
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Brief Description
Mint and pistachio stuffed leg of lamb, served topped with pan gravy.
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Main Ingredient
leg of lamb
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Category: Lamb
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Cuisine: Mediterranean
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Prep Time: 45 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: DeviTitus
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Posted On: Dec 06, 2018
Number of Servings:
Ingredients:
- 2 cups - fresh mint leaves
- 2 cups - fresh flat-leaf parsley leaves
- 1 cups - unsalted roasted pistachio nuts
- 2 cloves - garlic
- 1 1/2 tablespoons - freshly squeezed lemon juice
- 1/2 cups - plus 1 tablespoon extra-virgin olive oil
- - coarse salt and freshly ground pepper
- 1 - 6 to 7 pound leg of lamb trimmed of excess fat and butterflied (about 2 inches thick)
- 1 cups - homemade or low-sodium canned chicken stock
Directions:
Preheat oven to 350 degrees F. Place mint, parsley, pistachios, garlic and lemon juice in the bowl of a food processor fitted with the metal blade. Pulse to combine. With machine running, add 1/2 cup olive oil through the feed tube; process until smooth. Season with salt and pepper.
Lay lamb flat on a clean work surface. Spread mint mixture evenly over lamb, leaving a 1-inch border all around. Starting at the narrow end, roll lamb into a tight log; tie well with the kitchen twine.
Heat remaining tablespoon olive oil in a cast-iron skillet over medium heat. Place lamb in pan, and cook until browned on all sides, 7 to 10 minutes. Place in oven; roast until meat thermometer registers 140 degrees when inserted in the center, about 1 hour 10 minutes. Transfer lamb to a platter or cutting board and let rest 15 minutes.
Meanwhile, make pan sauce: Pour off fat from skillet. Add stock and deglaze pan by scraping up any browned bits with a wooden spoon. Simmer until liquid is slightly thickened, about 5 minutes. Remove from heat and serve with stuffed lamb.
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