Mint and pistachio stuffed leg of lamb
Instructions:
- Large cuts of meat are often stuffed after being boned. Here, fresh mint, pistachios, and lemon juice bring Middle Eastern flavors to lamb.
- 2 cups fresh mint leaves
- 2 cups fresh flat-leaf parsley leaves
- 1 cup unsalted roasted pistachio nuts
- 2 garlic cloves
- 1 1 / 2 tablespoons fresh lemon juice
- 1 / 2 cup 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 cup homemade or low-sodium storebought chicken stock
- Preheat the oven to 350ï€ 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 Ë™ cup olive oil through the feed tube; process until smooth. Season with salt and pepper.
- 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.
- Heat the remaining tablespoon olive oil in a castiron 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 140ï€ 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.
- 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.