Ingredients
- 40g shelled pistachio nuts
- 100g sourdough breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon thyme leaves
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped rosemary
- Zest 1 lemon
- 1 teaspoon sea salt
- 30g butter, softened
- 1 tablespoon honey
- 1.3kg butterfly lamb leg
Method:
Pre-heat a BBQ with a hood.Put the pistachio nuts into the food processor attachment of a stick blender (you can also do this in a bowl, blending with a stick blender) and blitz until chunky. Add in the breadcrumbs, garlic, herbs, lemon and sea salt and blitz again until fine. Add in the butter and honey and blitz again briefly.
Put the lamb onto the BBQ fat side down and cook until well browned. While cooking, rub the bottom of the lamb with olive oil and sprinkle with sea salt. Flip over and press the crumb mixture onto the fat side of the lamb.
Close the lid and roast at 200°C for 25-30 minutes or until done to your liking.
Remove from the heat, cover loosely with tin foil and leave to rest for 10 minutes before slicing and serving.
