Easter is right around the corner, and this Slow Roasted Leg of Lamb with Pistachio Mint Pesto & Goat Cheese has got me very ready!
After a long couple of weeks away from home, it is so exciting for me to finally be back and looking forward to all things Easter. And what’s even more exciting is that I’ve partnered up with Atkins Ranch to bring you this absolutely mouthwatering slow roasted leg of lamb.
I am telling you, this is going to be the star of your Easter table. The dish has so much spring flavor and vibrant color, plus it’s perfect for entertaining a crowd.
The lamb is seasoned with a bold spice mixture that creates somewhat of a crust as it roasts in the oven. I made a pistachio mint pesto to go with the lamb, which adds a lot of bright, herby flavor to the rich meat.
A few simple garnishes complete the dish and make this the perfect recipe to serve on Sunday.
If you’re not familiar with Atkins Ranch, all Whole Foods locations carry their 100% grass-fed and grass-finished New Zealand lamb. I created this Herb Roasted Rack of Lamb back in December for them, and completely fell in love with their products.
For me, high-quality ingredients are what make great food. And I absolutely love supporting companies who share this value.
PLUS…there is a sale on Atkins Ranch leg of lamb right now at all Whole Foods Markets across the country, running from March 28th through April 3rd. So, go and grab it while you can and cook up this slow roasted leg of lamb for Easter!!
You can also enter their giveaway for a variety box of spring lamb here!
- 3.5 lbs leg of lamb
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp garlic powder
- 1 tsp ground coriander
- ½ tsp celery salt
- ½ cup toasted pistachios
- ¼ cup grated parmesan cheese
- 2 garlic cloves
- 2 cups fresh basil leaves
- 1 cup fresh spinach
- ½ cup fresh mint leaves
- ½ cup olive oil
- 2 tsp honey
- 2 tsp lemon juice
- kosher salt, as needed
- 2 cups frozen peas
- 2 tbsp butter
- ¾ cup crumbled goat cheese
- toasted pistachios, chopped
- watercress leaves
- extra virgin olive oil
- Preheat the oven to 425F. Prepare a sheet pan with a wire rack over top. Place the leg of lamb on top of the rack and let sit at room temperature for about 15 minutes. In a small bowl, combine the salt, black pepper, garlic powder, ground coriander, and celery salt. Rub the leg of lamb with the spice mixture so that it is fully and evenly coated. Roast the leg of lamb for 15 minutes. Reduce the heat to 300F and continue to roast for about 1 ½ hours, or until your desired doneness.
- Meanwhile, add the toasted pistachios, grated parmesan cheese, and garlic cloves to a food processor. Pulse until finely chopped. Add the basil, spinach, and mint leaves. Pulse again until incorporated. With the processor running, slowly drizzle in the olive oil. Add the honey and lemon juice, blending until smooth. Season with a pinch of salt to taste.
- When the lamb is done, remove the pan from the oven and cover the lamb loosely with a piece of foil. Let rest for 10-15 minutes.
- Meanwhile, in a large sauté pan, add the frozen peas. Heat over low until defrosted and warm. Turn the heat up to medium and add the butter. Let the butter melt and coat the peas. Season the peas with salt to taste.
- Slice the leg of lamb against the grain into thin slices. Spread the pistachio mint pesto onto a large platter and arrange the lamb over top. Spoon the peas over the lamb and then garnish with the crumbled goat cheese, toasted pistachios, and watercress. Drizzle the entire dish with a little bit of extra virgin olive oil.
[This post is sponsored by Atkins Ranch. I love working with and supporting brands who offer wonderful products that align with my style of cooking and food philosophies. All opinions are my own, and I only promote products I truly believe in!]