A true showstopper that’s impressive enough for guests but simple enough to pull off with ease. Juicy, tender lamb with a golden pistachio crust brings a touch of elegance to your table without the stress.

Chef Clayton Allen

Pistachio-Crusted Leg of Lamb

Ingredients:

-1 (5–7 Lb.) Boneless leg of lamb
-4 Cloves garlic
-1 C. Unsalted pistachios
-½ C. Breadcrumbs
-¼ C. Olive oil (plus extra if needed)
-2 Tbsp. Whole grain mustard
-1 Tbsp. Fresh rosemary, minced
-3 Tbsp. Parsley, chopped
-1 Tbsp. Kosher salt
-1 tsp. Pepper, freshly ground   

Instructions:

1. Preheat the oven: 325°F (163°C).

2. Prepare the Breading:
-In a food processor, combine garlic, pistachios, breadcrumbs, olive oil, mustard, rosemary, parsley, salt, and pepper.
-Pulse until the mixture is minced and cohesive.
-Add more olive oil if the mixture feels too dry.

3. Prepare the Lamb:
-Place the lamb in a roasting pan and coat it thoroughly with the pistachio mixture, pressing it on to adhere
-Loosely tent the lamb with foil and roast for 1½ hours.
-Remove the foil and continue roasting for another 45 minutes to 1 hour, until the internal temperature reaches 140°F for medium-rare.

4. Slice the Lamb:
-Let the lamb rest for 25 minutes before slicing.

Leftover Roasted Lamb Sandwich:
Thinly slice the leftover lamb and toss it with a drizzle of good olive oil and a pinch of sea salt. Set aside to marinate. Take a sliced ciabatta loaf and drizzle it with olive oil and red wine vinegar, then sprinkle with cracked black pepper and sea salt. To assemble the sandwich, layer sliced feta cheese, chopped Kalamata olives, roasted red peppers, and a handful of fresh arugula. Top it all with the marinated lamb slices, close the sandwich, and enjoy!