Slow-Roasted Lamb with Mint and Pistachio Pesto and Crispy Potatoes
Slow-Roasted Lamb with Mint and Pistachio Pesto and Crispy Potatoes
Ingredients
For the Slow-Roasted Lamb
- 3 pounds leg of lamb, bone-in or boneless, patted dry
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper, freshly ground
- 2 yellow onions, halved
- 6 garlic cloves, whole, unpeeled
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 cups beef stock
- 1 1/2 pounds baby potatoes, such as fingerling or small red potatoes, scrubbed
For the Mint and Pistachio Pesto
- 1 garlic clove, peeled
- 1/2 teaspoon salt
- 1 1/2 cups fresh mint leaves, packed
- 1/2 cup shelled pistachios, unsalted
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon lemon zest
- 1/2 cup extra virgin olive oil, or more, as needed
Instructions
- 1
Preheat oven to 300°F. In a small bowl, combine 2 tablespoons olive oil, dried rosemary, dried thyme, garlic powder, onion powder, paprika, 1 tablespoon salt, and black pepper. Rub this mixture generously all over the patted dry leg of lamb.
⏱️ 10 min•🌡️ 300
- 2
Place the halved yellow onions, whole garlic cloves, fresh rosemary sprigs, and fresh thyme sprigs in the bottom of a large roasting pan. Place the seasoned lamb on top of the aromatics. Pour the beef stock into the pan around the lamb.
⏱️ 5 min
- 3
Cover the roasting pan tightly with aluminum foil. Roast in the preheated oven for 4 hours.
⏱️ 240 min•🌡️ 300
- 4
After 4 hours, carefully remove the pan from the oven. Remove the foil and baste the lamb with the pan juices. Add the baby potatoes around the lamb in the pan. Re-cover the pan tightly with foil and return to the oven for another 2 hours.
⏱️ 125 min•🌡️ 300
- 5
While the lamb and potatoes are finishing their slow roast, prepare the mint and pistachio pesto. In a food processor or with a mortar and pestle, combine the garlic clove and 1/2 teaspoon salt. Process or crush until a paste forms. Add the fresh mint leaves and process or crush until finely chopped. Add the shelled pistachios and process or crush until a slightly chunky texture is achieved.
⏱️ 10 min
- 6
Transfer the pesto mixture to a small bowl. Stir in the grated Parmesan cheese and lemon zest. Gradually drizzle in the extra virgin olive oil, mixing until the pesto reaches your desired consistency. Set aside.
⏱️ 5 min
- 7
After the second 2-hour roasting period, remove the lamb and potatoes from the oven. Carefully transfer the lamb to a separate baking sheet and the potatoes to another baking sheet, spreading them in a single layer. Increase the oven temperature to 450°F.
⏱️ 5 min•🌡️ 450
- 8
Return the lamb and potatoes to the hot oven (uncovered) and roast for 15-20 minutes, or until the lamb is beautifully browned and the potatoes are golden and crispy. Keep a close eye on them to prevent burning.
⏱️ 20 min•🌡️ 450
- 9
While the lamb and potatoes are crisping, prepare the gravy. Carefully pour all the pan juices, cooked onions, and garlic cloves from the roasting pan into a blender. Blend until completely smooth. If desired, skim some of the fat from the top of the gravy before serving.
⏱️ 5 min
- 10
To serve, spread a generous amount of the mint and pistachio pesto on a serving platter. Shred or slice the slow-roasted lamb and arrange it on top of the pesto. Arrange the crispy potatoes alongside the lamb. Drizzle the blended gravy over the lamb and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow-Roasted Lamb with Mint and Pistachio Pesto and Crispy Potatoes
Ingredients
For the Slow-Roasted Lamb
- 3 pounds leg of lamb, bone-in or boneless, patted dry
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper, freshly ground
- 2 yellow onions, halved
- 6 garlic cloves, whole, unpeeled
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 cups beef stock
- 1 1/2 pounds baby potatoes, such as fingerling or small red potatoes, scrubbed
For the Mint and Pistachio Pesto
- 1 garlic clove, peeled
- 1/2 teaspoon salt
- 1 1/2 cups fresh mint leaves, packed
- 1/2 cup shelled pistachios, unsalted
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon lemon zest
- 1/2 cup extra virgin olive oil, or more, as needed
Instructions
- 1
Preheat oven to 300°F. In a small bowl, combine 2 tablespoons olive oil, dried rosemary, dried thyme, garlic powder, onion powder, paprika, 1 tablespoon salt, and black pepper. Rub this mixture generously all over the patted dry leg of lamb.
⏱️ 10 min•🌡️ 300 - 2
Place the halved yellow onions, whole garlic cloves, fresh rosemary sprigs, and fresh thyme sprigs in the bottom of a large roasting pan. Place the seasoned lamb on top of the aromatics. Pour the beef stock into the pan around the lamb.
⏱️ 5 min - 3
Cover the roasting pan tightly with aluminum foil. Roast in the preheated oven for 4 hours.
⏱️ 240 min•🌡️ 300 - 4
After 4 hours, carefully remove the pan from the oven. Remove the foil and baste the lamb with the pan juices. Add the baby potatoes around the lamb in the pan. Re-cover the pan tightly with foil and return to the oven for another 2 hours.
⏱️ 125 min•🌡️ 300 - 5
While the lamb and potatoes are finishing their slow roast, prepare the mint and pistachio pesto. In a food processor or with a mortar and pestle, combine the garlic clove and 1/2 teaspoon salt. Process or crush until a paste forms. Add the fresh mint leaves and process or crush until finely chopped. Add the shelled pistachios and process or crush until a slightly chunky texture is achieved.
⏱️ 10 min - 6
Transfer the pesto mixture to a small bowl. Stir in the grated Parmesan cheese and lemon zest. Gradually drizzle in the extra virgin olive oil, mixing until the pesto reaches your desired consistency. Set aside.
⏱️ 5 min - 7
After the second 2-hour roasting period, remove the lamb and potatoes from the oven. Carefully transfer the lamb to a separate baking sheet and the potatoes to another baking sheet, spreading them in a single layer. Increase the oven temperature to 450°F.
⏱️ 5 min•🌡️ 450 - 8
Return the lamb and potatoes to the hot oven (uncovered) and roast for 15-20 minutes, or until the lamb is beautifully browned and the potatoes are golden and crispy. Keep a close eye on them to prevent burning.
⏱️ 20 min•🌡️ 450 - 9
While the lamb and potatoes are crisping, prepare the gravy. Carefully pour all the pan juices, cooked onions, and garlic cloves from the roasting pan into a blender. Blend until completely smooth. If desired, skim some of the fat from the top of the gravy before serving.
⏱️ 5 min - 10
To serve, spread a generous amount of the mint and pistachio pesto on a serving platter. Shred or slice the slow-roasted lamb and arrange it on top of the pesto. Arrange the crispy potatoes alongside the lamb. Drizzle the blended gravy over the lamb and serve immediately.
⏱️ 5 min