05 May Garlicky Roasted Lamb with Parsley
Foodie Friday: Combine delicious garlic, parsley and oregano to create a sensational aroma and succulent lamb perfect for any dinner.
- 2 kgs frenched bone-in leg of lamb
- 2 tbsp sliced garlic
- ½ cup extra cirgin olive oil
- ½ tsp black pepper
- ½ teaspoon salt
- 1/3 cup chopped flat-leaf parsley leaves
- 3 tbsp chopped oregano
- ½ tsp minced garlic
- ½ cup roasted salted pistachios, chopped
- 2 tsp lemon zest
- Let lamb stand at room temperature for 30 minutes. Trim fat from around hip (large) end. Trim excess fat from surface of lamb. Make an inch wide slit over surface of lamb; insert 1 or 2 garlic slices into each slit. Rub lamb with 2 tablespoon of the oil; sprinkle with pepper and 2 teaspoons of the salt. Stir together parsley, oregano, minced garlic and 4 tablespoons of the remaining oil in a small bowl; rub 3 tablespoons of the mixture over lamb.
- Preheat oven to 220 degrees Celsius. Place a rack in a large roasting pan. Stir pistachios, lemon zest and remaining 2 tablespoons oil and salt into reaming parsley mixture. Place in a mini food processor and pulse until finely chopped, about 3 times. Reserve for serving with lamb.
- Place lamb fat-side up on rack. Bake for 20 minutes. Reduce oven temperature to 160 degrees Celsius. Bake lamb until a thermometer inserted into thickest part of flesh near the bone registers approximately 55 degrees for medium-rare, about 1 hour and 10 minutes. Transfer lamb to a cutting board; let stand for 10 to 20 minutes before slicing. Serve with reserved parsley mixture.