Slow-Roasted Lamb With Pistachio Gremolata

By The Good Housekeeping Test KitchenPublished: Mar 10, 2016

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ghk_0316_Slow-Roasted Lamb With Pistachio Gremolata

Mike Garten

Yields:

Total Time:

1 hr 45 mins

This slow-roasted lamb is sure to delight at dinnertime.

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Ingredients

3 cloves garlic, finely chopped
2 tsp. ground coriander
1 boneless leg of lamb (about 4 pounds), trimmed of excess fat
1 lb. thin carrots, quartered lengthwise
1 lb. parsnips, quartered lengthwise
2 medium leeks, sliced
2 Tbsp. olive oil
1/2 cup salted roasted pistachios, shelled
1/2 cup packed fresh mint leaves
1/2 cup packed fresh parsley leaves
2 tsp. lemon zest

Directions

1. Step 1Preheat oven to 325 degrees F. In small bowl, combine garlic, coriander, 2 teaspoons salt and 1 teaspoon black pepper; rub all over lamb. Roll lamb into cylinder. With butcher’s twine, tie lamb in 2-inch intervals to hold its shape. Place on rack fitted into foil-lined rimmed baking sheet. Roast 1 hour.
2. Step 2Increase oven temperature to 475 degrees F. On another large rimmed baking sheet, toss carrots, parsnips and leeks with oil and 1⁄4 teaspoon salt. Roast vegetables and lamb 30 minutes or until vegetables are tender and lamb is cooked to desired doneness (145 degrees F for medium heat), stirring vegetables once.
3. Step 3Meanwhile, on cutting board, combine pistachios, mint, parsley and lemon zest; chop finely. Reserve one-fourth of vegetables, one-fourth of lamb and 2 tablespoons pistachio gremolata. Slice remaining lamb and serve with vegetables; sprinkle with remaining gremolata.

Wondering what the reserves are for? Here's our recipe for the leftovers.

Nutritional Information (per serving): Calories 380; Protein 37g; Carbohydrate 22g; Total Fat 16g; Saturated Fat 5g; Dietary Fiber 6g; Sodium 715mg

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