Roasted Leg of Lamb with Pistachio Mint Crust
Instructions:
- To prevent the nut crust from burning, don’t spread it over the roast until after it has cooked for one hour. Some Indian markets and specialty stores sell shelled pistachios, or simply shell your own.
- 1 whole bone-in lamb leg (7 pounds), trimmed
- 2 large garlic cloves, sliced
- 11â„2 teaspoons salt
- 2 tablespoons butter or margarine
- 1 small onion, chopped
- 11â„2 slices firm white bread, torn into 1â„4-inch pieces
- 1â„2 cup pistachios, finely chopped
- 2 tablespoons coarsely chopped fresh mint
- 1â„4 teaspoon coarsely ground black pepper
- 1â„2 cup port wine
- 3 tablespoons all-purpose flour
- 1 can (141â„2 ounces) chicken broth or
- 13â„4 cups Chicken Broth
ul>