{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Moorish Roast Lamb with Pistachio Sauce

(feeds 6 to 8)

1 leg Lamb (approx 3kg/6 lbs)
Marinade:
2 Large Cloves Garlic
Juice 1 Lemon
2 teaspoons tomato Puree
2 teaspoons Ground Cumin
1 Bunch Fresh Coriander
˝ Onion
2 Tablespoons Olive Oil
A good grating of Black pepper

Pistachio Sauce:
150g (5 oz.) Shelled Pistachios
Grated Zest and Juice of half Lemon
1 peeled chopped clove Garlic
1 small bunch Parsley , chopped
6 mint leaves, chopped
6 Tablespoons Olive oil
6 Tablespoons Water.

For this recipe (so the madinade can penetrate right into the meat) you must have the leg of lamb boned. Your butcher should be able to do this for you, failing that, it isn’t too difficult to do your self. If the leg ends in several pieces it won’t matter.

For the marinade, crush or finely chop the garlic and chop the coriander.
Peel and grate the onion.
Mix these and all the other marinade ingredients together and rub them well with your hands into the lamb.
Leave the lamb for at least 4 hours in this marinade but I found it tasted even better if left in the marinade in the fridge for 24 hours.

To make the pistachio sauce tip all the ingredients into a liquidizer and process until smooth. The sauce is served cold with the lamb.

To cook.
Pre heat the oven to Gas 7, 220C, 425F.

Lay the lamb on a roasting tray and season with a little salt.
Cook at this temperature for roughly one hour.
After this time it should still be pink.
For well done leave it in the oven for another 30 mts.

Leave the lamb rest in a warm place for 30 mts before serving, then carve
(very easy when its off the bone) and serve the sauce seperately



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef