Mint and Pistachio Stuffed Leg of Lamb Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Mint and pistachio stuffed leg of lamb, served topped with pan gravy.

    Main Ingredient:

    leg of lamb

    Category:  Lamb

    Cuisine:  Mediterranean

    Prep Time: 45 min
    Cook Time: 1 hour(s) 30 min

    Source

    Titus Home

    Posted By:

    DeviTitus

    Posted On:

    December 6, 2018

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