East-leg-of-lamb

Herb-roast leg of lamb with pistachio and mint gremolata

The citrus and mint sauce adds a fresh tang to meat marinated in garlic and thyme

By , 25 March 2019

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Herb-roast leg of lamb with pistachio and mint gremolata
  • Cook: 3 Hours 15 Mins
    plus resting

  • Serves: 8

  • Price: £2.48 per serving

Nutritional Info
Each 149g serving contains
  • Energy

    1247KJ

    298KCAL

    15%
  • Fat

    20.9g

    med

    30%
  • Saturates

    8.3g

    high

    42%
  • Sugars

    0.1g

    low

    <1%
  • Salt

    0.22g

    low

    4%
of your reference intake.
Typical energy values per 100g: 837kJ/200kcal.
Ingredients
  • 2.3kg Butcher's Selection Lamb Leg (bone in)
  • 3 cloves garlic, plus 1 extra bulb to serve
  • 4 sprigs rosemary, leaves picked and chopped, plus extra sprigs to serve
  • 4 sprigs thyme, leaves picked, plus extra sprigs to serve
  • 50g unsalted butter, at room temperature
  • 25g pack mint, leaves only
  • 25g pack parsley
  • Zest and juice 1 lemon
  • 70g shelled pistachios
  • ½tsp dried chilli flakes (optional)
  • 1tbsp Asda Italian Extra Virgin Olive Oil
  • Extra Special vegetable sides, to serve
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Put the lamb in a roasting dish and score with a knife, making cuts 1cm apart and 2cm deep.

  • Chop 2 cloves garlic and mix with the rosemary, thyme and butter. Spread over the lamb working it deep into the cuts. Put the dish on a baking tray and cover loosely with foil.

  • Cook for 25 mins per 500g, plus 25 mins for medium, or 30 mins per 500g, plus 30 mins for well done. Remove the foil halfway through cooking.

  • Add the bulb of garlic to the tray for the last 30 mins.

  • Meanwhile, to make the gremolata, blitz the remaining garlic clove with the mint, parsley, lemon zest and juice, pistachios, chilli (if using) and oil with 4tbsp water to make a coarse sauce. Set aside.

  • Transfer the lamb to a serving dish, spoon over the gremolata and cover with foil. Rest for 20 mins, then serve with the extra herbs, the roasted garlic bulb, and vegetable sides.