posted by Sally OH 01-27-100 4:53 PM
Pistachio Stuffed Leg of Lamb
Bon Appetite, April 1978, page 20.
2-3 cloves of garlic
3 large shallots
1/4 lb. mushrooms
2 Tbl. butter
2 Tbl. oil
1 slice white bread, torn
1/2 cup parsley
1/2 lb. lean lamb cubed (from the trimmings of deboning)
1/4 cup pistachio nuts, blanched, skinned, and coarsely chopped
1 large egg
salt and freshly ground pepper
leg of lamb, 4 lb. after boning
3/4 tsp. each of thyme, oregano, savory mixed
1/4 cup oil
1/2 cup dry vermouth
1 Tbl. lemon juice
1/2 tsp. salt
Preheat oven to 450*.
Steel knife: Mince garlic and shallots by dropping through feed tube while machine is running. Add mushrooms and mince, using on/off turns.
Heat butter and oil in 6"skillet. Sauté mushroom mixture 3-5 minutes. Mince bread and parsley together, using on/off turns. Combine with mushrooms.
Chop meat coarsely, using on/off turns. Add to bread mixture. Blend in nuts. Beat egg with a few on/off turns and add to stuffing. Season lightly with salt and pepper.
Sprinkle inside of lamb with salt and pepper. Spread with stuffing. Roll up lengthwise neatly and tie with string. Season with herbs, salt and pepper, rubbing well. (Lamb can be prepared the day before to this point.)
Combine oil, wine, lemon juice and salt. Place meat on rack and sear 15 minutes. Reduce heat to 350* and roast approximately 1 1/4 hours, or until meat thermometer registers 140*, basting frequently throughout cooking period.
Allow meat to rest 10-15 minutes before slicing. Place on heated serving platter and garnish with parsley, lemon wedges and cherry tomatoes.
Serves 6-8.