Pistachio & apricot crusted lamb

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Rub the lamb with the olive oil and season. Place in a small roasting tin and cook for 25 minutes, until brown all over

Step 2

For the crust, whizz the pistachios, apricots, lemon zest, harissa and parsley together in a small processor until roughly combined. Add the olive oil and pulse to a coarse paste. Season. Remove the lamb from the oven and pat the crust onto the skin. Return to the oven, lower the heat to 180ºC, gas mark 4 and cook for 25 minutes per 500g for medium, or 30 minutes per 500g for well done. If the crust starts to catch before the meat is ready, cover loosely with foil.

Step 3

Remove the lamb from the oven and transfer to a serving dish. Rest for 10-15 minutes before carving. Add the wine and stock to the roasting tin, bring to the boil and simmer on the hob to reduce a little for a gravy. Move to a warmed jug – pass it through a sieve, if you like. Check the seasoning. Serve the lamb in slices.