Pistachio Roast Lamb

Preparation time: 25 minutes

Serves 4-6

Ingredients:

• 1 Lean Shoulder of Lamb boned and butterflied
• 1 tablespoon chopped parsley
• 1/2 teaspoon dried rosemary
• 3/4 cup fresh breadcrumbs
• 1 egg white
• 1/4 cup shelled pistachio nuts, chopped
• Vegetables for roasting
• 2 cups frozen peas
• 1/4 cup chopped celery
• 2 tablespoons flour
• 1 tablespoon chopped shallots
• 1 1/4 cups chicken stock

Method:

Preheat oven 180°C. Trim lamb of excess fat, lay out flat.
Combine breadcrumbs, nuts, celery, shallots, parsley, rosemary and egg white.
Spread over lamb, roll up, tie with wet string.
Weigh to calculate cooking time.
Place on rack in baking dish.
Roast lamb, allowing 30 minutes per 500g for medium and 35 minutes for well done.
Roast vegetables in separate lightly oiled baking dish during last 25 minutes of cooking.
Remove lamb and rest covered.
Place peas and 1 cup water in casserole dish.
Cook in oven with roast vegetables for further 20 minutes.
Strain 2 tablespoons pan juices from lamb, adding melted butter or margarine if necessary.
Place in saucepan with flour, brown over high heat.
Gradually add stock, bring to boil, stirring constantly.
Serve lamb with vegetables and gravy.