Roasted Leg Of Lamb In The Connemara Green Coat

1. 1

   In a pot with salted boiling water blanch the kale leaves for 3 minutes.

2. 2

   Drain and dry with a paper towel. Set aside.

3. 3

   Combine pistachios, chopped mint leaves and a little salt and pepper.

4. 4

   Slice the leg of lamb in 2 pieces of 150 gr.

5. 5

   Saute over high heat for 4-5 minutes on each side.

6. 6

   Make a cut at the center of each slice with a knife.

7. 7

   Inside the cut, place a teaspoon of the pistachio/mint mixture.

8. 8

   Roll the meat in a kale leaf and secure with a wooden pin.

9. 9

   In a skillet, heat a teaspoon of oil and saute the the rolls for 15 minutes, turn them over halfway through the cooking.

10. 10

    Salt and pepper.

11. 11

    Serve with potato and parsnip puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.