Recipe: Leg of Lamb with Pistachio Topping

Leg of Lamb with Pistachio Topping
rec.food.recipes/Kamala Bright/1997
Source: Good Housekeeping Magazine
Makes 14 main dish servings

This leg of lamb recipe is topped with pistachio. To prevent the nuts from burning, put the topping on the lamb after roasting it for 1 hour.

1 (7 pound) lamb leg, whole
2 large garlic cloves, sliced
1 1/2 teaspoons salt
2 tablespoons margarine or butter (1/4 stick)
1 small onion, chopped
1 1/2 slices white bread, torn into small pieces
1/2 cup pistachios, finely chopped
2 tablespoons fresh mint leaves, coarsely chopped
1/2 cup port wine
3 tablespoons all purpose flour
1 can (13 1/4 to 14 1/2 ounces) chicken broth
mint sprigs for garnish

Trim fat from lamb leg. With knife, cut about a dozen 1/2 inch wide slits all over in lamb and place a slice of garlic in each. Rub lamb with 1 teaspoon salt. Place lamb, fat side up, on on rack in large roasting pan (17 by 11-inches).

Insert meat thermometer into thickest part of lamb, being careful that pointed end of thermometer does not touch bone. Roast lamb in 325F. oven 1 hour.

Meanwhile, in small saucepan, heat margarine or butter over medium heat. Add onion and cook about 10 minutes or until lightly browned and tender; remove from heat. Stir in bread, pistachios, mint, pepper, and 1/2 teaspoon salt.

After lamb has cooked 1 hour, with hands carefully pat bread mixture on top of lamb.

Roast lamb 1 1/4 to 1 1/2 hours longer, until meat thermometer reaches 140F. Internal temperature of meat will rise to 145F. (medium-rare) upon standing. Or roast to desired doneness. When lamb is done, place on warm large platter; let stand 15 minutes for easier carving.

While lamb is standing, prepare gravy:
Remove rack from roasting pan pour drippings into a 2 cup measuring cup. Add port to roasting pan, stirring until browned bits are loosened.

Add to meat juice in cup; let stand until fat separates from meat juice.

Skim 2 tablespoons fat from drippings into roasting pan; discard any remaining fat. Stir flour into fat in roasting pan and cook over medium - high heat until blended.

Gradually whisk in meat juice and chicken broth and cook stirring constantly, until gravy thickens slightly and begins to boil; boil 1 minute.

If you like, strain gravy through sieve into gravy boat; serve with lamb. Garnish platter with mint sprigs.