Serves 2-3

Pistachio and Orange Crusted Lamb Mini Roast

Pistachio and Orange Crusted Lamb Mini Roast

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


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.

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