This lamb roast will make a perfect mid-week supper. It has a delicious Middle Eastern twist with a crust that is made with crushed pistachios, mint and oranges. Its a simple recipe and you can have it ready to eat in an hour.

This is often described as a mini roast which is simply a smaller joint of lamb weighing somewhere between 300-500g. They are a great choice if you are looking to feed two people. The smaller size means that it will cook quickly and be ready in 40 minutes to an hour. The mini roast is ideal for a midweek supper. You can read more about our lamb here >>

Ingredients For Lamb Roast With Pistachios And Mint

1 x 400-500g lamb from Morley Butchers
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

Cooking Method For Lamb Roast With Pistachios And Mint

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

Preheat you oven to 200°C, 400°F or Gas mark 6.

Place the joint on a chopping board, make several slashes over the surface. Then brush with the remaining oil which will help the seasoning stick to the meat. Season well all over and press the pistachio mixture over the surface of the lamb to create a crust.

Transfer to a roasting rack in a medium non-stick roasting tin and roast for 35-40 minutes (for medium). Thinner joints will cook more rapidly than this and a squarer thicker cut more slowly. Check the lamb roast whilst cooking and cover with foil if the crust is browning too quickly.

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

Slice the roast and serve. It will be delicious with with couscous and a yogurt and cucumber raita.

This lamb roast recipe comes from the Simply Beef and Lamb – give them a visit for some more meaty recipes