Food & Wine Pairing

ROAST LEG OF LAMB

with a Pistachio Mint Crust & Roasted Fingerling Potatoes with Sweet Onions

YIELDS

INGREDIENTS

- Leg of Lamb -
* 1 (5-6 lb.) Leg of Lamb bone-in

- Pistachio Crust -
* 2 Cups pistachios chopped
* 1/2 Cup mint chopped
* 5-6 Garlic cloves chopped
* 2 Limes, juiced and zested
* 1/2 Cup olive oil
* 2 T Coarse salt
*1 T Ground black pepper

- Fingerling Potatoes -
* 2 lbs. Fingerling Potatoes
* 1 Sweet onion cut into small wedges
* 3-4 Stems fresh Rosemary

- Parsley Mint Sauce -
* 1 Cup fresh parsley leaves
* 1/4 - 1/2 Cup fresh mint leaves (depending on desired mint flavor)
* 1-2 T Fresh lemon juice
* 1 Teaspoon honey
* 1/4 Cup extra-virgin olive oil
* Pinch of salt to taste
* 1 T water

PREPARATION

Combine above ingredients for pistachio crust into a chunky paste in bowl and set aside.

Prepare Leg of Lamb in roasting pan and rub thoroughly with pistachio crust. Let lamb rest at least 30 min - 1 hour to come to room temperature.

Preheat oven to 325 degrees. Roast Lamb about 17-20 minutes per pound, until internal temperature of meat is between 130 - 145 degrees. Rub potatoes and onions with olive oil and salt and pepper roast at 400 for about 20 min, then add rosemary and toss and continue to cook for another 20 min until done. While cooking, combine all ingredients for parsley mint sauce in a food processor and process until blended. Serve sauce along side prepared lamb.


Pairing Recommendations - Red Blend

Pairing Recommendation

2015 Paraduxx Proprietary Napa Valley Red Wine
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$600.00
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