Mint and Pistachio Stuffed Leg of Lamb
Large cuts of meat are often stuffed after being boned. Here, fresh mint, pistachios, and lemon juice bring Middle Eastern flavors to lamb.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Place the mint, parsley, pistachios, garlic, and lemon juice in the bowl of a food processor fitted with the metal blade. Pulse to combine. With the machine running, add 1/2 cup olive oil through the feed tube; process until smooth. Season with salt and pepper.
Step 2
Lay the lamb flat on a clean work surface. Spread the mint mixture evenly over the lamb, leaving a 1-inch border all around. Starting at the narrow end, roll the lamb into a tight log; tie well with kitchen twine, being sure to secure both ends.
Step 3
Heat the remaining tablespoon olive oil in a cast-iron skillet over medium heat. Place the lamb in the pan, and cook until browned on all sides, 7 to 10 minutes. Place in the oven; roast until a meat thermometer registers 140°F when inserted in the center, about 1 hour 10 minutes. Transfer the lamb to a platter or cutting board, and let rest 15 minutes.
Step 4
Meanwhile, make the pan sauce: Pour off the fat from the skillet. Add the stock, and deglaze the pan by scraping up any browned bits with a wooden spoon. Simmer until the liquid is slightly thickened, about 5 minutes. Remove from heat, and serve with the stuffed lamb.
Stuffing the Lamb
Step 5
After pureeing the ingredients, slather the stuffing onto the butterflied leg, leaving a 1/2-inch border all around.
Step 6
Starting at one short end, roll up the lamb securely to completely enclose the stuffing.
Step 7
Tie the lamb lengthwise with kitchen twine to keep it from opening during cooking.
