Slow-cooked Lamb Leg with Mint & Pistachio Gremolata
Cook time: 30 Minutes
Prep time: 6 Hours
Serves: 6
Ingredients:
Lamb:
• Lamb leg - 1
• Garlic cloves peeled - 10
• 10 cm rosemary sprigs - 4
• Olive oil
Gremolata:
• Finely chopped mint leaves - 1/2 cup
• Italian parsley, finely chopped - 1/4 cup
• Pistachio kernels, finely chopped - 1/2 cup
• Lemons zested - 2
• Lemon juice - 1 Tbsp
• Red wine vinegar - 1 Tbsp
• Olive oil - 6 Tbsp
• Salt to taste
• Pepper to taste
• Pomegranate seeds - 100g
Method:
1. Take the lamb out of the fridge at least 1 hour before cooking.
2. Place the lamb in a roasting dish on a rack and make incisions in the skin with a small sharp knife. Halve the peeled garlic cloves lengthways and insert into the lamb. Roughly chop the rosemary and place some under the lamb plus on top.
3. Preheat the oven to 130°C.
4. Pour half a cup of water into the pan and season the lamb with salt and pepper and olive oil.
5. Roast for about 5-6 hours or until the meat is pulling back from the bone and the meat is tender.
6. To make the Gremolata - finely chop both herbs and pistachios.
7. Zest lemons and finely chop, and combine with wet ingredients. Season to taste.
8. Serve the lamb with the gremolata and fresh pomegranate seeds.
