Pistachio and Orange Crusted Lamb Mini Roast Pistachio and Orange Crusted Lamb Mini Roast

Pistachio and Orange Crusted Lamb Mini Roast

This mid-week lamb mini roast has a Middle Eastern twist with a crust made with crushed pistachios, mint and oranges.  Ready in under an hour and it's a perfect reward at the end of the day.

prep time
15 mins

cook time
40 minutes

serves
3 people

Ingredients

  • 1 x 400-450g lean lamb mini roast
  • For the Pistachio and Orange Crust:
  • Zest of 1 orange
  • 50g pistachio nut kernels, finely chopped
  • Large bunch flat-leaf parsley, finely chopped
  • Large bunch fresh mint, finely chopped
  • 2 tablespoons rapeseed oil

Method

  1. To prepare the crust; mix all the ingredients and half the oil in a small bowl.

  2. Preheat the oven to 200°C, 180°C, Fan, Gas mark 6.

  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).