Recipes
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
The citrus and mint sauce adds a fresh tang to meat marinated in garlic and thyme
(2 votes)
Cook: 3 Hours 15 Mins
Serves: 8
Price: £2.48 per serving
Nutritional Information
Each 149g serving contains
Energy
1247kj
298kcal
1247kj
298kcal
15%
Fat
20.9g
20.9g
High
30%
30%
Saturates
8.3g
8.3g
Med
42%
42%
Sugars
0.1g
0.1g
Low
<1%
<1%
Salt
0.22g
0.22g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
837kj/200kcal
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
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Put the lamb in a roasting dish and score with a knife, making cuts 1cm apart and 2cm deep.
3
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.
4
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.
5
Add the bulb of garlic to the tray for the last 30 mins.
6
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.
7
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.