In this recipe, you will be giving gremolata a go, which is a simple green Italian condiment made from parsley, garlic & lemon zest. Our UCOOK version contains toasted pistachio nuts for that extra flavour flair. This will be spooned over butter-basted, oregano-spiced lamb leg, sided with sherry-infused onions and golden, oven-roasted potatoes.
Pistachio Gremolata & Lamb
Pistachio Gremolata & Lamb
with sherry baby onions
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potatoes
- Capers
- Chicken
- Chicken Stock
- Dried Oregano
- Free-Range Deboned Lamb Leg
- Fresh Parsley
- Garlic Clove/s
- Garlic Cloves
- Lemon
- Lemons
- Pearled Baby Onions
- Pistachio Nuts
- Sherry
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
- Seasoning (salt & pepper)
PARBOIL POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
TOASTED ‘STATCHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREMOLATA
Boil the kettle. Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water and set aside. In a small bowl, combine the toasted pistachios, the parsley, ½ the garlic (to taste), ½ the Capers, the lemon zest (to taste), and the juice of 1 [2]|#7DA0D7 lemon wedge/s. Season.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the onions until browned, 4-5 minutes. Add the Sherry, 10ml [20ml]|#7DA0D7 of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 1-2 minutes, add a knob of butter, the remaining Capers, the remaining garlic, and the Spinach. Remove from the pan and season.
SIZZLING LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the oregano. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
TIME TO EAT
Plate up the golden smashed potatoes, side with the sizzling lamb, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef!
PARBOIL POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
TOASTED ‘STATCHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREMOLATA
Boil the kettle. Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water and set aside. In a small bowl, combine the toasted pistachios, the parsley, ½ the garlic (to taste), ½ the Capers, the lemon zest (to taste), and the juice of 1 [2]|#7DA0D7 lemon wedge/s. Season.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the onions until browned, 4-5 minutes. Add the Sherry, 10ml [20ml]|#7DA0D7 of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 1-2 minutes, add a knob of butter, the remaining Capers, the remaining garlic, and the Spinach. Remove from the pan and season.
SIZZLING LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the oregano. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
TIME TO EAT
Plate up the golden smashed potatoes, side with the sizzling lamb, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef!
PARBOIL POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
TOASTED ‘STATCHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREMOLATA
Boil the kettle. Dilute the stock with 450ml [600ml]|#7DA0D7 of boiling water and set aside. In a small bowl, combine the toasted pistachios, the parsley, ½ the garlic (to taste), ½ the Capers, the lemon zest (to taste), and the juice of 3 [4]|#7DA0D7 lemon wedges. Season.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the onions until browned, 4-5 minutes. Add the Sherry, 30ml [40ml]|#7DA0D7 of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 1-2 minutes, add a knob of butter, the remaining Capers, the remaining garlic, and the Spinach. Remove from the pan and season.
SIZZLING LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the oregano. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
TIME TO EAT
Plate up the golden smashed potatoes, side with the sizzling lamb, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef!
PARBOIL POTATOES
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
TOASTED ‘STATCHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREMOLATA
Boil the kettle. Dilute the stock with 450ml [600ml]|#7DA0D7 of boiling water and set aside. In a small bowl, combine the toasted pistachios, the parsley, ½ the garlic (to taste), ½ the Capers, the lemon zest (to taste), and the juice of 3 [4]|#7DA0D7 lemon wedges. Season.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the onions until browned, 4-5 minutes. Add the Sherry, 30ml [40ml]|#7DA0D7 of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 1-2 minutes, add a knob of butter, the remaining Capers, the remaining garlic, and the Spinach. Remove from the pan and season.
SIZZLING LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the oregano. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices.
TIME TO EAT
Plate up the golden smashed potatoes, side with the sizzling lamb, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef!
Frequently Asked Questions
What is the preparation time for Pistachio Gremolata & Lamb?
The preparation time for Pistachio Gremolata & Lamb with sherry baby onions is between 30 and 45 minutes.
What is the total time required to make Pistachio Gremolata & Lamb with sherry baby onions?
The total time required to make Pistachio Gremolata & Lamb with sherry baby onions is between 45 and 60 minutes.
How many servings does Pistachio Gremolata & Lamb provide?
4 servings
What are the main ingredients in Pistachio Gremolata & Lamb?
Baby Potatoes, Capers, Chicken, Chicken Stock, Dried Oregano, Free-Range Deboned Lamb Leg, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Lemon, Lemons, Pearled Baby Onions, Pistachio Nuts, Sherry, Spinach
What is the nutritional information of Pistachio Gremolata & Lamb?
Calories: 908, Carbs: 114 grams, Fat: grams, Protein: 44.6 grams, Sugar: 36.9 grams, Salt: 1106 grams
How do I prepare Pistachio Gremolata & Lamb?
SHERRY ONIONS: Return the pan to medium heat with a drizzle of oil. When hot, fry the onions until browned, 4-5 minutes. Add the sherry, 10ml [20ml]|#7DA0D7 of sweetener, and a pinch of salt. Cook until almost evaporated. Pour in the diluted stock and simmer until reduced, thickened, and the onions are soft, 8-10 minutes (turning them at the halfway mark). In the final 1-2 minutes, add a knob of butter, the remaining capers, the remaining garlic, and the spinach. Remove from the pan and season. TOASTED ‘STATCHIOS: Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PARBOIL POTATOES: Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside. GREMOLATA: Boil the kettle. Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water and set aside. In a small bowl, combine the toasted pistachios, the parsley, ½ the garlic (to taste), ½ the capers, the lemon zest (to taste), and the juice of 1 [2]|#7DA0D7 lemon wedge/s. Season. TIME TO EAT: Plate up the golden smashed potatoes, side with the sizzling lamb, and top the lamb with the pistachio gremolata. Serve alongside the soft baby onion mixture. Nice one, Chef! SIZZLING LAMB: Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. Sear the lamb until browned, 3-5 minutes (shifting as it colours). In the final 1-2 minutes, baste with a knob of butter and the oregano. Remove from the pan and place on a roasting tray to finish cooking in the oven, 5-8 minutes. Rest for 5 minutes before slicing. Lightly season the slices. SMASHED POTATOES: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Pistachio Gremolata & Lamb?
Baby Potatoes, Capers, Chicken, Chicken Stock, Dried Oregano, Free-Range Deboned Lamb Leg, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Lemon, Lemons, Pearled Baby Onions, Pistachio Nuts, Sherry, Spinach
How many calories does Pistachio Gremolata & Lamb have?
908 calories
How much fat content does Pistachio Gremolata & Lamb have?
grams
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