🍽️ Crunchy Lamb Leg with Pistachio Spice Crust

Name: Crunchy Lamb Leg with Pistachio Spice Crust
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg lamb leg (kitchen-ready, boneless); salt; pepper; 1 tbsp rapeseed oil; 1 small eggplant; 100 g dried fig; 120 g shallots; 2 tomatoes; 2 stalks celery; 3 garlic cloves; parsley; 40 g pistachio kernels; 30 g breadcrumbs (2 tbsp); 30 g parmesan; 4 tbsp olive oil

407 kcal · 30 min · 4 servings

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Ingredients

1 kg lamb leg (kitchen-ready, boneless)
salt
pepper
1 tbsp rapeseed oil
1 small eggplant
100 g dried fig
120 g shallots
2 tomatoes
2 stalks celery
3 garlic cloves
parsley
40 g pistachio kernels
30 g breadcrumbs (2 tbsp)
30 g parmesan
4 tbsp olive oil

Instructions

1. Rinse the lamb under cold water and pat it dry with a kitchen towel.
2. Season the meat generously with salt and pepper.
3. Heat rapeseed oil in a casserole dish and sear the meat on all sides over high heat.
4. Place the meat in a preheated oven and bake at 180 °C conventional heat (or 160 °C fan, gas mark 2–3) for 30 minutes.
5. Wash the eggplant and cut it into bite-sized cubes.
6. Sprinkle the eggplant cubes with salt and let them sit for a moment.
7. Place the figs in a bowl and pour 150 ml of hot water over them.
8. Peel the shallots and cut them into quarters.
9. Pat the salted eggplant dry with a paper towel.
10. Add the eggplant and shallots to the meat in the oven.
11. Let everything cook in the oven for another 30 minutes.
12. Wash the tomatoes and cut them into quarters.
13. Remove the tough cores of the tomatoes and chop the flesh finely.
14. Wash the celery and cut it into approx. 2 cm wide diagonal slices.
15. Crush two garlic cloves.
16. Add the tomatoes, celery, soaked figs (including the soaking water), and garlic to the meat.
17. Let the vegetables simmer with the meat for another 10 minutes.
18. Peel the remaining garlic and chop it roughly.
19. Wash the parsley, shake it dry, and chop it roughly.
20. Place the pistachios, chopped garlic, breadcrumbs, and parsley in a blender.
21. Blend the mixture until smooth.
22. Grate the Parmesan and stir it into the pistachio mixture with olive oil.
23. Finally season the crust with salt and pepper.
24. Spread the crust evenly over the meat.
25. Roast the meat for another 20 minutes in the oven.
26. Pour in a little hot water if necessary to prevent burning.
27. Remove the meat from the oven and let it rest briefly.
28. Finally, adjust the seasoning of the vegetables and sauce.
29. Serve the meat together with the vegetables.

Nutrition per serving

kcal: 407
Protein: 40 g · Fett/Fat: 20 g · Carbs: 16 g