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Slow-cooked Lamb Leg with Mint & Pistachio Gremolata

Serve up tender slow-cooked lamb leg with zesty mint and pistachio gremolata for a stunning roast. This whānau winner is a beauty.
Photo of Slow-cooked Lamb Leg with Mint & Pistachio Gremolata

Ingredients

Lamb

  • 1 lamb leg
  • 10 cloves garlic, peeled
  • 4 sprigs rosemary
  • 1 tablespoons olive oil

Gremolata

  • 1/2 cup finely chopped mint leaves
  • 1/4 cup Italian parsley, chopped
  • 1/2 cup pistachio kernels, chopped
  • 2 lemons, zest
  • 1 tablespoons lemon juice
  • 1 tablespoons red wine vinegar
  • 100 grams pomegranate seeds
  • 6 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper

Lamb

  • 1 lamb leg
  • 10 cloves garlic, peeled
  • 4 sprigs rosemary
  • 1 tablespoons olive oil

Gremolata

  • 1/2 cup finely chopped mint leaves
  • 1/4 cup Italian parsley, chopped
  • 1/2 cup pistachio kernels, chopped
  • 2 lemons, zest
  • 1 tablespoons lemon juice
  • 1 tablespoons red wine vinegar
  • 100 grams pomegranate seeds
  • 6 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper

Method

  1. Step 1 of 8
    Take the lamb out of the fridge at least 1 hour before cooking.
  2. Step 2 of 8
    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. Step 3 of 8
    Preheat the oven to 130॰C.
  4. Step 4 of 8
    Pour half a cup of water into the pan and season the lamb with salt and pepper and olive oil.
  5. Step 5 of 8
    Roast for about 5-6 hours or until the meat is pulling back from the bone and the meat is tender.
  6. Step 6 of 8
    To make the Gremolata - finely chop both herbs and pistachios.
  7. Step 7 of 8
    Zest lemons and finely chop, and combine with wet ingredients. Season to taste.
  8. Step 8 of 8
    Serve the lamb with the gremolata and fresh pomegranate seeds.

Nutrition per serving

3182 Kilojoules
Protein52 grams
Fat58 grams
Carbs4 grams
Sugars3 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist

Method

  1. Step 1 of 8
    Take the lamb out of the fridge at least 1 hour before cooking.
  2. Step 2 of 8
    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. Step 3 of 8
    Preheat the oven to 130॰C.
  4. Step 4 of 8
    Pour half a cup of water into the pan and season the lamb with salt and pepper and olive oil.
  5. Step 5 of 8
    Roast for about 5-6 hours or until the meat is pulling back from the bone and the meat is tender.
  6. Step 6 of 8
    To make the Gremolata - finely chop both herbs and pistachios.
  7. Step 7 of 8
    Zest lemons and finely chop, and combine with wet ingredients. Season to taste.
  8. Step 8 of 8
    Serve the lamb with the gremolata and fresh pomegranate seeds.

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