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مجد-Majd
مجد-Majd
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Thursday 17 September 2026 05:01:38 GMT
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Rustic Yuzu Citrus Lamb Roast with Pistachio Crunch & Golden POTATOES-COOKING WITH BRIGHT EYES Ingredients: 1.5 kg lamb leg roast 2 tablespoons olive oil 4 garlic cloves, minced 2 tablespoons yuzu juice 1 tablespoon honey 1 tablespoon soy sauce 1 teaspoon Dijon mustard 1 teaspoon black pepper 1 teaspoon sea salt 500g baby potatoes, halved 1 bunch asparagus 2 tablespoons butter 1 tablespoon fresh rosemary, chopped 1/4 cup pistachios, finely crushed 1 teaspoon lemon zest Fresh parsley for garnish Directions: Preheat oven to 390°F (200°C). Pat the lamb roast dry and season with sea salt and black pepper. In a small bowl, whisk together yuzu juice, honey, soy sauce, Dijon mustard, garlic, and olive oil. Place the lamb in a roasting pan and brush generously with the yuzu glaze. Arrange baby potatoes around the lamb and drizzle lightly with olive oil. Roast for 55-65 minutes, basting the lamb with glaze every 15 minutes until caramelized and juicy. Heat a grill pan over medium-high heat and char the asparagus with butter until lightly blistered and tender-crisp. Remove the lamb from the oven and let rest for 10 minutes before slicing. Sprinkle finely crushed pistachios and lemon zest over the lamb for added crunch and vibrant color. Serve warm with roasted potatoes, charred asparagus, and extra pan glaze spooned over the top. Prep Time: 20 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 1 hour 25 minutes Kcal: 710 kcal | Servings: 6 servings
Rustic Yuzu Citrus Lamb Roast with Pistachio Crunch & Golden POTATOES-COOKING WITH BRIGHT EYES Ingredients: 1.5 kg lamb leg roast 2 tablespoons olive oil 4 garlic cloves, minced 2 tablespoons yuzu juice 1 tablespoon honey 1 tablespoon soy sauce 1 teaspoon Dijon mustard 1 teaspoon black pepper 1 teaspoon sea salt 500g baby potatoes, halved 1 bunch asparagus 2 tablespoons butter 1 tablespoon fresh rosemary, chopped 1/4 cup pistachios, finely crushed 1 teaspoon lemon zest Fresh parsley for garnish Directions: Preheat oven to 390°F (200°C). Pat the lamb roast dry and season with sea salt and black pepper. In a small bowl, whisk together yuzu juice, honey, soy sauce, Dijon mustard, garlic, and olive oil. Place the lamb in a roasting pan and brush generously with the yuzu glaze. Arrange baby potatoes around the lamb and drizzle lightly with olive oil. Roast for 55-65 minutes, basting the lamb with glaze every 15 minutes until caramelized and juicy. Heat a grill pan over medium-high heat and char the asparagus with butter until lightly blistered and tender-crisp. Remove the lamb from the oven and let rest for 10 minutes before slicing. Sprinkle finely crushed pistachios and lemon zest over the lamb for added crunch and vibrant color. Serve warm with roasted potatoes, charred asparagus, and extra pan glaze spooned over the top. Prep Time: 20 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 1 hour 25 minutes Kcal: 710 kcal | Servings: 6 servings

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