Pistachio and Orange Crusted Lamb Mini Roast

Course: Main

Skill level: easy Serves: 2-3

1 x 400-450 g

(14 oz-1 lb) lean lamb mini roast

Salt and freshly ground black pepper, to taste 1 tbs rapeseed oil

For the Pistachio and

Orange Crust:

Zest of 1 orange

50 g (2 oz) pistachio nut kernels, chopped finely Large bunch flat-leaf parsley, chopped finely Large bunch fresh mint, chopped finely

1 tbs rapeseed oil

To Serve: jewelled couscous; flatbreads.

1 To prepare the crust, mix all the ingredients together in a small bowl.

2 Pre-heat the oven to 180-190 deg. C., 350-375 deg. F., Gas Mark 4-5.

3 Place the joint on a chopping board, make several slashes over it, brush with the oil, season and press the pistachio mixture over the surface of the lamb to create a crust.

4 Transfer to a roasting rack in a medium non-stick roasting tin and roast for 25-30 minutes (for medium). Cover with foil if browning too quickly.

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

6 Slice the roast and serve with jewelled couscous and flatbreads.