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1
Preheat the oven to 350F.
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2
Place the mint, parsley, pistachios, garlic, and lemon juice in the bowl of a food processor fitted with the metal blade.
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3
Pulse to combine.
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4
With the machine running, add 1/2 cup olive oil through the feed tube; process until smooth.
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5
Season with salt and pepper.
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6
Lay the lamb flat on a clean work surface.
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7
Spread the mint mixture evenly over the lamb, leaving a 1-inch border all around.
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8
Starting at the narrow end, roll the lamb into a tight log; tie well with kitchen twine, being sure to secure both ends.
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9
Heat the remaining tablespoon olive oil in a cast-iron skillet over medium heat.
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10
Place the lamb in the pan, and cook until browned on all sides, 7 to 10 minutes.
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11
Place in the oven; roast until a meat thermometer registers 140F when inserted in the center, about 1 hour 10 minutes.
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12
Transfer the lamb to a platter or cutting board, and let rest 15 minutes.
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13
Meanwhile, make the pan sauce: Pour off the fat from the skillet.
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14
Add the stock, and deglaze the pan by scraping up any browned bits with a wooden spoon.
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15
Simmer until the liquid is slightly thickened, about 5 minutes.
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16
Remove from heat, and serve with the stuffed lamb.
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17
After pureeing the ingredients, slather the stuffing onto the butterflied leg, leaving a 1/2-inch border all around.
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18
Starting at one short end, roll up the lamb securely to completely enclose the stuffing.
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19
Tie the lamb lengthwise with kitchen twine to keep it from opening during cooking.
