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Leg of Lamb with Pistachio Pesto

by Livestrong_Recipes  |  May 4, 2018

Leg of Lamb with Pistachio Pesto
Photo Credit: Primal Kitchen
  1. PREP
  • COOK
  • TOTAL
  • 0 m

Whole30 and Paleo-Approved, the pistachio pesto is so thick and naturally creamy that you won't even miss the cheese. Slather the pesto on thick with Primal Kitchen® Extra Virgin Avocado Oil, and tenderize the meat to perfection over two days.

INGREDIENTS

SERVES 4

  • 1 serving Lamb, New Zealand, imported, leg chop/steak, bone-in, separable lean only, raw
  • 1 1/4 tsp Cumin, Ground
  • 1 tsp cinnamon
  • 1/4 tsp All-Natural Spice Rub, Sea Salt Honey Garlic & Mustard
  • 1/4 tsp Sea Salt
  • 3/5 g Pepper, Ground Black
  • 1 serving mint leaves
  • 10 sprigs Parsley, fresh
  • 1 clove garlic
  • 1 oz raw pistachios
  • 1/2 cup Avocado Oil
  • 1 oz lemon juice
  • 1 serving mint leaves
  • 1/4 tsp Sea Salt

DIRECTIONS

1 Preheat oven to 425. (All of the same directions for scoring/seasoning the lamb used above can be followed as is).
2 Place the lamb leg on an elevated rack in a roasting pan, fat side up.
3 Roast for 25 minutes (gives it a nice golden crust on the outside).
4 Turn the temperature down to 350 for 1-1/2 hours, or until the internal temperature (measured from the thickest part of the roast) reaches 130 degrees. Check the internal temperature with an instant-read thermometer every 30 minutes.
5 Remove the pan from the oven, and the rack from the pan. Let the leg roast cool on the rack for at least 15-20 minutes with aluminum foil tented over top. The internal temperature will rise another 5-10 degrees.
6 Carve the lamb by slicing against the grain to serve.