Slow Roasted Lamb With Pistachio Gremolata
20m prep 1h cook 1h ready
A boneless leg of lamb is slow-roasted until tender, then served with roasted carrots, parsnips, and leeks. A bright pistachio, mint, and parsley gremolata adds a fresh finish.
Ingredients
- 3 clove garlic finely chopped
- 9.86 ml ground coriander
- Kosher salt and pepper
- 1 boneless leg of lamb trimmed of excess fat
- 454 g thin carrots quartered lengthwise
- 454 g parsnips quartered lengthwise
- 2 medium leeks sliced
- 29.6 ml olive oil
- 118 ml shelled salted roasted pistachios
- 118 ml mint leaves packed
- 118 ml flat-leaf parsley leaves packed
- 9.86 ml grated lemon zest
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 221 mg
- Iron: 3.32 mg
- Magnesium: 68.4 mg
- Phosphorus: 215 mg
- Potassium: 942 mg
- Zinc: 1.8 mg
Let's Cook
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Step 1.
Heat the oven to 325°F. In a small bowl, combine the garlic, coriander, 2 teaspoons salt, and 1 teaspoon pepper. Rub the mixture all over the lamb. Roll the lamb into a cylinder and tie with kitchen string at 2-inch intervals to hold its shape. Place the lamb on a rack set inside a foil-lined rimmed baking sheet. Roast for 1 hour.
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Step 2.
While the lamb roasts, prepare the vegetables: quarter the carrots and parsnips lengthwise, and slice the leeks. Set aside.
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Step 3.
After 1 hour, increase the oven temperature to 475°F. On another rimmed baking sheet, toss the carrots, parsnips, and leeks with the oil and ¼ teaspoon salt. Roast the vegetables alongside the lamb for 30 minutes, stirring the vegetables once, until the vegetables are tender and the lamb reaches your desired doneness (145°F for medium).
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Step 4.
Meanwhile, on a cutting board, combine the pistachios, mint, parsley, and lemon zest; chop finely to make the gremolata.
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Step 5.
Remove the string from the lamb and slice. Serve the lamb with the roasted vegetables, sprinkled with the gremolata.
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