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Pistachio and Orange Crusted Lamb Mini Roast

A mini roast crust made with pistachios, fresh herbs and orange zest adds a Middle Eastern twist to this boneless lamb mini roast.  Ready in under an hour makes it the perfect midweek roast.

Time to prepare: 
15 minutes
Cooking time: 
40 minutes
Suitable for Halal cookery: 

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  • 1 x 400-450g/14oz-1lb lean lamb mini roast
  • Salt and freshly milled black pepper
  • For the Pistachio and Orange Crust:
  • Zest of 1 orange
  • 50g/2oz pistachio nut kernels, finely chopped
  • Large bunch flat-leaf parsley, finely chopped
  • Large bunch fresh mint, finely chopped
  • 30ml/2tbsp rapeseed oil
  1. To prepare the crust; mix all the ingredients and half the oil in a small bowl.

  2. Preheat the oven to Gas mark 6. 200°C, 400°F.

  3. Place the joint on a chopping board, make several slashes over the surface, brush with the remaining oil, season all over and press the pistachio mixture over the surface of the lamb to create a crust.

  4. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 35-40 minutes (for medium). Cover with foil if browning too quickly.

  5. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.

  6. Slice the roast and serve with couscous and a yogurt and cucumber raita (optional).