I like a bone-in leg of lamb as cooking on the bone always gives you more flavor and juiciness. With the addition of mustard, rosemary--a perfect pairing for lamb--and the pistachio and bread crumb crust, you will have a very tender and tasty lamb. By starting the lamb roasting before the vegetables you are ensured medium rare lamb and vegetables that are not overdone. My husband did most of the work preparing this meal as it was Valentine's Day and that was his gift to me!
One 4-5 lb. bone-in leg of lamb
3 large cloves garlic, minced
1 1/2 cups roasted and salted pistachios, roughly chopped*
3/4 cup panko bread crumbs
6 Tbsp. olive oil, divided
2 Tbsp. Dijon mustard
2 Tbsp. fresh rosemary, finely chopped, plus a couple sprigs for top of lamb
1 Tsp. grated lemon zest
1 tsp. coarse salt for the crust; more for salting the lamb
1/2 tsp. pepper, freshly ground for the crust; more for the lamb
About 8 small new potatoes, unpeeled and left whole
5 carrots, peeled and left whole
2 yellow onions, peeled and quartered
*This will make more crust than needed for the lamb, but it's excellent to use with other meats so very handy to have all made waiting in the fridge.
Preheat oven to 400 degrees.
Remove any silver-skin from the lamb by inserting a very sharp knife just under the skin and both cutting and pulling to remove the skin in pieces. The silver-skin is tough so removing it ensures a more tender roast. Do not remove the fat. As you can see my lamb did not have much extra fat.
|Me and Jer on Valentine's morning!|
|JoJo is a lover-boy, too!|