Pistachio & Herb Crusted Leg of Lamb Recipe

Last Easter, I decided to try something a little different for our traditional family feast. We usually rotate between ham and turkey, but this year, I stumbled upon a recipe for Pistachio & Herb Crusted Leg of Lamb, and it instantly sparked my interest. The idea of a vibrant green crust studded with pistachios and fragrant herbs enveloping a tender, juicy leg of lamb sounded absolutely divine. Let me tell you, it was even better than I imagined. The aroma that filled the kitchen while it roasted was intoxicating, a blend of earthy rosemary, pungent garlic, and sweet pistachios. And the taste? Simply incredible. The crust was crispy and flavorful, providing a delightful textural contrast to the succulent lamb within. Even my notoriously picky children devoured it, declaring it the best roast I’ve ever made! Since then, this Pistachio & Herb Crusted Leg of Lamb has become a requested dish for special occasions and holidays. It’s surprisingly easy to prepare, yet delivers a gourmet restaurant-quality experience right in your own home. If you’re looking to impress your guests or simply treat your family to a truly memorable meal, look no further. This recipe is a guaranteed winner.

Ingredients

Creating the perfect Pistachio & Herb Crusted Leg of Lamb starts with selecting high-quality ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dish so exceptional. Here’s a detailed breakdown of what you’ll need:

• Leg of Lamb: The star of the show, of course, is the leg of lamb itself. Aim for a bone-in leg of lamb, weighing approximately 5-7 pounds. Bone-in cuts tend to be more flavorful and remain juicier during roasting as the bone marrow contributes to the overall taste and moisture. You can choose either a whole leg or a shank half, depending on your preference and the number of servings you need. A whole leg will typically feed a larger crowd and offers a more impressive presentation. If you are serving a smaller group, a shank half will be sufficient. When selecting your lamb, look for meat that is bright pink in color with creamy white fat. Avoid lamb that appears dull or has yellowed fat, as this can indicate older meat. Ideally, source your lamb from a reputable butcher or farm for the best quality and flavor. Allow the lamb to come to room temperature for about an hour before cooking. This helps ensure even cooking throughout.
• Pistachios: The pistachios are the key to the beautiful green crust and add a wonderful nutty flavor and satisfying crunch. You will need 1 cup of shelled, unsalted pistachios. It is crucial to use unsalted pistachios so you can control the overall saltiness of the dish. Roasted pistachios are preferable as they have a more intense flavor. If you are using raw pistachios, you can quickly toast them in a dry pan over medium heat for a few minutes until fragrant, being careful not to burn them. For the best texture and ease of preparation, coarsely chop the pistachios. You can use a food processor for this, but be careful not to over-process them into a powder. You want to retain some chunkiness for the crust.
• Fresh Herbs: A vibrant blend of fresh herbs forms the aromatic backbone of the crust. You will need a generous 1 ½ cups of packed fresh herbs in total. A combination of rosemary, thyme, and parsley works exceptionally well.
  • Rosemary: Rosemary brings a robust, piney aroma that pairs beautifully with lamb. Use about ½ cup of fresh rosemary leaves, finely chopped. Ensure you remove the tough woody stems before chopping.
  • Thyme: Thyme adds an earthy, slightly lemony note that complements the other herbs and lamb. Use ½ cup of fresh thyme leaves, finely chopped. Similar to rosemary, strip the leaves from the woody stems.
  • Parsley: Flat-leaf parsley (Italian parsley) offers a fresh, clean flavor that brightens the herb mixture. Use ½ cup of packed fresh flat-leaf parsley, finely chopped. Curly parsley can also be used, but flat-leaf parsley is generally preferred for its more robust flavor.
• Garlic: Garlic is essential for adding depth and pungency to the crust. You will need 4-5 cloves of garlic, minced. Freshly minced garlic is always best for its strong flavor. You can use a garlic press or mince it finely with a knife. For a milder garlic flavor, you can roast the garlic cloves beforehand.
• Dijon Mustard: Dijon mustard acts as a binder for the herb and pistachio crust and also adds a tangy, savory flavor that enhances the lamb. You will need ¼ cup of Dijon mustard. Choose a good quality Dijon mustard for the best flavor. You can experiment with different types of Dijon mustard, such as whole grain mustard for added texture and flavor complexity.
• Olive Oil: Olive oil is used to help the crust adhere to the lamb and also contributes to moisture and richness. You will need ¼ cup of extra virgin olive oil. Extra virgin olive oil is preferred for its superior flavor and health benefits.
• Lemon Zest: Lemon zest adds a bright, citrusy note that cuts through the richness of the lamb and complements the herbs. You will need the zest of 1 lemon. Use a microplane or fine grater to zest the lemon, being careful to only zest the yellow part and avoid the bitter white pith.
• Salt and Black Pepper: Essential seasonings to enhance all the flavors. Use kosher salt and freshly ground black pepper to taste. Be generous with the seasoning, especially for the lamb itself, as it is a large cut of meat.

Instructions

Roasting a Pistachio & Herb Crusted Leg of Lamb may seem intimidating, but by following these detailed step-by-step instructions, you’ll find it’s quite manageable and incredibly rewarding. Let’s break down the process:

Step 1: Prepare the Lamb

1. Preheat Oven and Prepare Roasting Pan: Preheat your oven to 325°F (160°C). This lower temperature ensures slow and even cooking, resulting in tender and juicy lamb. Prepare a roasting pan by placing a roasting rack inside. The rack elevates the lamb, allowing hot air to circulate evenly around it for consistent cooking and crisping. If you don’t have a roasting rack, you can use roughly chopped vegetables like carrots, onions, and celery as a makeshift rack. This will also add flavor to the pan drippings.
2. Prepare the Lamb: Pat the leg of lamb dry with paper towels. This step is crucial for achieving a good sear and crust. Excess moisture on the surface of the lamb will steam rather than sear, hindering browning. Using a sharp knife, score the fat cap of the lamb in a crosshatch pattern. Scoring helps the fat render during roasting, basting the meat and creating crispy skin. Be careful not to cut into the meat itself, just the fat layer. Season the lamb generously on all sides with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning, as lamb can handle a good amount of salt.

Step 2: Make the Pistachio Herb Crust

1. Combine Crust Ingredients: In a medium-sized bowl, combine the coarsely chopped pistachios, finely chopped fresh rosemary, thyme, and parsley, minced garlic, Dijon mustard, olive oil, and lemon zest. Mix everything together thoroughly until well combined. The mixture should be slightly damp and crumbly, but not overly wet. Adjust the olive oil if necessary to achieve the right consistency. Taste the crust mixture and adjust seasoning with salt and pepper if needed. Remember that the lamb is already seasoned, so taste carefully.

Step 3: Apply the Crust and Roast

1. Apply the Crust to the Lamb: Using your hands, firmly press the pistachio herb crust all over the top and sides of the leg of lamb, ensuring it adheres well to the surface. Pack it on generously, creating a thick and even layer. The Dijon mustard acts as a glue to help the crust stick.
2. Roast the Lamb: Place the crusted leg of lamb on the prepared roasting rack in the roasting pan. Insert a meat thermometer into the thickest part of the lamb, avoiding the bone. Roast in the preheated oven for approximately 1 ½ to 2 hours, or until the internal temperature reaches your desired level of doneness.
   • For Rare: 125-130°F (52-54°C)
   • For Medium-Rare: 130-135°F (54-57°C)
   • For Medium: 135-140°F (57-60°C)
   • For Medium-Well: 140-145°F (60-63°C)
   • For Well-Done: 145°F+ (63°C+)
   It is highly recommended to use a meat thermometer for accurate doneness. Cooking times can vary depending on the size and shape of the leg of lamb, as well as oven variations. Start checking the temperature after 1 ½ hours and continue roasting until your desired temperature is reached.
3. Rest the Lamb: Once the lamb has reached the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. The internal temperature will continue to rise slightly during resting (carryover cooking).

Step 4: Carve and Serve

1. Carve the Lamb: After resting, carve the leg of lamb against the grain. To carve a leg of lamb, locate the bone and slice parallel to the bone to remove large portions of meat. Then, slice these portions into ½-inch thick slices.
2. Serve: Serve the Pistachio & Herb Crusted Leg of Lamb immediately while it’s still warm. The crust should be crispy and fragrant, and the lamb inside should be juicy and tender. Spoon any pan juices over the carved lamb for added flavor and moisture.

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Serving Size: Approximately 4-6 ounces of cooked lamb

Servings per recipe: 8-10 servings (depending on the size of the leg of lamb)

Approximate Calories per Serving: 450-550 calories

Approximate breakdown per serving:

• Protein: 40-50g
• Fat: 25-35g (primarily from healthy fats from olive oil and pistachios, and fat from the lamb)
• Carbohydrates: 5-10g (primarily from herbs and pistachios)

Please Note: These are estimated values. For precise nutritional information, it is recommended to use a nutrition calculator with the specific brands and quantities of ingredients used. Factors such as the fat content of the lamb and the exact amount of crust consumed will influence the final nutritional values.

Preparation Time

• Prep Time: 30 minutes (includes chopping herbs, pistachios, and making the crust)
• Cook Time: 1.5 – 2 hours (depending on desired doneness and size of lamb)
• Rest Time: 20 minutes
• Total Time: Approximately 2 hours 20 minutes – 2 hours 50 minutes

How to Serve

Pistachio & Herb Crusted Leg of Lamb is a show-stopping centerpiece that pairs beautifully with a variety of side dishes. Here are some serving suggestions to create a complete and memorable meal:

• Classic Sides:
  • Roasted Root Vegetables: Carrots, potatoes, parsnips, and sweet potatoes roasted with olive oil, herbs, and a touch of balsamic vinegar complement the lamb perfectly.
  • Creamy Mashed Potatoes: A classic pairing that provides a comforting and rich counterpoint to the herb crust. Consider adding roasted garlic or herbs to your mashed potatoes for extra flavor.
  • Green Beans Almondine: Crisp-tender green beans tossed with toasted almonds and butter add a touch of elegance and freshness.
  • Asparagus with Lemon Butter: Simple and bright, asparagus spears drizzled with lemon butter offer a light and flavorful side.
  • Yorkshire Pudding: If you’re looking for a more traditional British accompaniment, Yorkshire pudding is a fantastic choice to soak up the pan drippings.
• Fresh and Lighter Options:
  • Quinoa Salad with Herbs and Lemon: A light and healthy salad with quinoa, fresh herbs, lemon vinaigrette, and perhaps some crumbled feta cheese.
  • Mediterranean Salad: A vibrant salad with tomatoes, cucumbers, olives, red onion, feta cheese, and a lemon-herb dressing.
  • Roasted Brussels Sprouts with Balsamic Glaze: Caramelized Brussels sprouts with a tangy balsamic glaze offer a delicious and slightly bitter counterpoint to the rich lamb.
  • Simple Green Salad with Vinaigrette: A classic green salad with mixed greens, a light vinaigrette, and perhaps some toasted nuts or seeds.
• Sauces and Condiments:
  • Pan Jus/Gravy: Use the pan drippings to create a delicious jus or gravy. Skim off excess fat from the pan drippings, then deglaze the pan with a little red wine or broth and reduce to create a flavorful sauce.
  • Mint Sauce: A traditional accompaniment to lamb, mint sauce provides a refreshing and tangy counterpoint to the richness of the meat.
  • Chimichurri Sauce: A vibrant Argentinian herb sauce with parsley, cilantro, garlic, oregano, red wine vinegar, and olive oil. Its bright and herbaceous flavors complement the lamb beautifully.
  • Yogurt Sauce with Dill and Cucumber: A cool and refreshing yogurt sauce with dill, cucumber, and lemon juice. It provides a lovely contrast to the richness of the lamb and crust.
• Wine Pairing:
  • Red Wine: Leg of lamb pairs exceptionally well with medium to full-bodied red wines.
    • Cabernet Sauvignon: A classic pairing with its bold tannins and black fruit flavors.
    • Merlot: Softer tannins and red fruit notes make it a more approachable option.
    • Pinot Noir: A lighter-bodied red with earthy and red fruit notes, especially from Burgundy or Oregon.
    • Rioja: Spanish Rioja with its red fruit, vanilla, and spice notes complements lamb beautifully.
    • Chianti Classico: Italian Chianti Classico with its savory and cherry notes is another excellent choice.

Additional Tips for Perfect Pistachio & Herb Crusted Leg of Lamb

1. Buy the Right Cut of Lamb: For maximum flavor and tenderness, opt for a bone-in leg of lamb. The bone adds flavor and helps keep the lamb moist during cooking. Consider the size of your gathering when choosing between a whole leg or a shank half. Talk to your butcher to get the best advice on sourcing and selecting your lamb.
2. Don’t Skip the Resting Time: Resting the lamb after roasting is absolutely crucial. It allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful roast. Resist the temptation to carve it immediately! A minimum of 15-20 minutes of resting time is recommended, but even longer is better.
3. Toast the Pistachios for Enhanced Flavor: Toasting the pistachios before chopping them will intensify their nutty flavor and add another layer of depth to the crust. You can toast them in a dry pan over medium heat for a few minutes until fragrant, or spread them on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes. Be sure to let them cool before chopping.
4. Make the Crust Ahead of Time: To save time on the day of cooking, you can prepare the pistachio herb crust a day in advance. Store it in an airtight container in the refrigerator. This will allow the flavors to meld together even further. Just bring it to room temperature before applying it to the lamb.
5. Use a Meat Thermometer for Accurate Doneness: Using a meat thermometer is the most reliable way to ensure your lamb is cooked to your desired level of doneness. Insert the thermometer into the thickest part of the lamb, avoiding the bone. Refer to the temperature guidelines in the instructions section and remove the lamb from the oven when it reaches your target temperature. This will prevent overcooking and ensure juicy, tender lamb every time.

FAQ Section

Q1: Can I use pre-chopped pistachios for the crust?

A: While you can use pre-chopped pistachios, it’s generally recommended to chop them yourself. Pre-chopped pistachios can sometimes be too finely ground and may not provide the desired texture for the crust. Coarsely chopping whole pistachios ensures you get a nice, chunky crust with a satisfying crunch. If you do use pre-chopped, be sure they are still relatively coarse and not powdery.

Q2: Can I substitute dried herbs for fresh herbs?

A: Fresh herbs are highly recommended for this recipe as they provide a much brighter and more vibrant flavor than dried herbs. However, if you absolutely must substitute, use dried herbs in a smaller quantity. A general rule of thumb is to use about 1/3 the amount of dried herbs as you would fresh herbs. So, if the recipe calls for 1 ½ cups of fresh herbs, you would use about ½ cup of dried herbs in total. Make sure to use good quality dried herbs for the best flavor.

Q3: How long can I store leftover Pistachio & Herb Crusted Leg of Lamb?

A: Leftover cooked leg of lamb should be stored in an airtight container in the refrigerator and is best consumed within 3-4 days. The lamb will be safe to eat for longer, but the quality and flavor may start to decline after this time. Ensure the lamb is cooled down to room temperature before refrigerating it to prevent bacterial growth.

Q4: Can I freeze leftover cooked leg of lamb?

A: Yes, you can freeze leftover cooked leg of lamb. To freeze, slice or shred the lamb and place it in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Frozen cooked lamb can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheating can be done in the oven, microwave, or by adding it to stews or soups. Note that freezing and thawing may slightly alter the texture of the lamb, but it will still be safe and flavorful.

Q5: Can I prepare the leg of lamb ahead of time and roast it later?

A: You can prepare the leg of lamb with the pistachio herb crust up to 24 hours in advance. After applying the crust, wrap the lamb tightly in plastic wrap and store it in the refrigerator. This can actually be beneficial as it allows the flavors of the crust to penetrate the lamb even further. When you are ready to roast, remove the lamb from the refrigerator about an hour before cooking to allow it to come to room temperature. This will ensure more even cooking. Then, proceed with the roasting instructions as directed.

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