Preparation time: 15 minutes
Cooking time: 35-40 minutes (for medium)
1 x 400-450g/14oz-1lb lean lamb mini roast
Salt and freshly milled black pepper
For the Pistachio and Orange Crust:
Finely grated zest of 1 orange
50g/2oz pistachio nut kernels, finely chopped
Large bunch flat-leaf parsley, finely chopped
Large bunch fresh mint, finely chopped
30ml/2tbsp rapeseed oil
Method:1. To prepare the crust; mix all the ingredients together in a small bowl.
2. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.3. Place the joint on a chopping board, make several slashes over, brush with half the oil, season and press the pistachio mixture over the surface of the lamb to create a crust.
4. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 25-30 minutes (for medium). Cover with foil if browning too quickly.5. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.
6. Slice the roast and serve with jewelled couscous and flatbreads.
Recipe - simplybeefandlamb.co.uk
Tagged in Recipe