Pistachio-Mint Crusted Lamb Shoulder

Ingredients

• Pistachio-Herb Crust — 1 cup shelled pistachios, toasted
• Pistachio-Herb Crust — 1 cup fresh arugula, packed
• Pistachio-Herb Crust — 1 cup fresh mint leaves, packed
• Pistachio-Herb Crust — 4 cloves garlic
• Pistachio-Herb Crust — 1/3 cup olive oil
• Pistachio-Herb Crust — 1 lime, juiced
• Pistachio-Herb Crust — Salt and pepper to taste
• Lamb Shoulder — 1 (4-5 pounds) American Lamb boneless shoulder roast (or leg)
• Lamb Shoulder — Salt and black pepper to taste
• Garnish — 1/2 cup Pomegranate kernels

Method

1. 1

   Preheat oven to 325°F.

2. 2

   In a food processor, combine the toasted pistachios, arugula, mint, garlic, olive oil, lime juice, salt, and pepper.  Pulse until the mixture is smooth.  Adjust salt and pepper to taste.

3. 3

   Pat the American Lamb shoulder dry with paper towels.  Season it generously with salt and pepper.

4. 4

   Spread the pistachio-herb mixture generously and evenly over the lamb.  Reserve some mixture for drizzling during serving.

5. 5

   Roast for about 2 to 2.5 hours or until the internal temperature reaches your desired doneness (145°F for medium-rare).

6. 6

   Cover the lamb with aluminum foil if it is starting to get too dark.

7. 7

   Remove the lamb from the oven and let it rest for 15-20 minutes before carving.

8. 8

   Slice the lamb shoulder, drizzle over the mint-pistachio sauce, and some pomegranate kernels.