Pistachio Gremolata & Lamb

Name: Pistachio Gremolata & Lamb
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baby Potatoes; Capers; Chicken; Chicken Stock; Dried Oregano; Free-Range Deboned Lamb Leg; Fresh Parsley; Garlic Clove; Garlic Cloves; Lemon; Lemons; Pearled Baby Onions; Pistachio Nuts; Sherry; Spinach

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

with sherry baby onions

4.8

31 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

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 chopped 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 of boiling water and set aside. In a small bowl, combine the toasted pistachios, the chopped parsley, ½ the grated garlic (to taste), ½ the chopped Capers, the Lemon zest (to taste), and a squeeze of lemon juice. 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.
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the halved onions until browned, 4-5 minutes. Add the Sherry, 10ml 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 rinsed 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. When hot, 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 Dried 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!

Baby Potatoes - 200g
Pistachio Nuts - 10g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 5ml
Fresh Parsley - 3g
Garlic Clove - 1
Capers - 10g
Lemon - 1
Pearled Baby Onions - 3
Sherry - 30ml
Spinach - 20g
Free-Range Deboned Lamb Leg - 160g
Dried Oregano - 5ml

Download the Recipe

Serves 2

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 chopped 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 300ml of boiling water and set aside. In a small bowl, combine the toasted pistachios, the chopped parsley, ½ the grated garlic (to taste), ½ the chopped Capers, the Lemon zest (to taste), and a squeeze of lemon juice. 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.
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the halved onions until browned, 4-5 minutes. Add the Sherry, 20ml 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 rinsed 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. When hot, 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 Dried 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!

Baby Potatoes - 400g
Pistachio Nuts - 20g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 10ml
Fresh Parsley - 5g
Garlic Cloves - 2
Capers - 20g
Lemon - 1
Pearled Baby Onions - 6
Sherry - 60ml
Spinach - 40g
Free-Range Deboned Lamb Leg - 320g
Dried Oregano - 10ml

Download the Recipe

Serves 3

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 chopped 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 of boiling water and set aside. In a small bowl, combine the toasted pistachios, the chopped parsley, ½ the grated garlic (to taste), ½ the chopped Capers, the Lemon zest (to taste), and a squeeze of lemon juice. 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.
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the halved onions until browned, 5-6 minutes. Add the Sherry, 30ml 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, 10-12 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 rinsed 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. When hot, 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 Dried 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!

Baby Potatoes - 600g
Pistachio Nuts - 30g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 15ml
Fresh Parsley - 8g
Garlic Cloves - 3
Capers - 30g
Lemons - 2
Pearled Baby Onions - 9
Sherry - 90ml
Spinach - 60g
Free-Range Deboned Lamb Leg - 480g
Dried Oregano - 15ml

Download the Recipe

Serves 4

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 chopped 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 600ml of boiling water and set aside. In a small bowl, combine the toasted pistachios, the chopped parsley, ½ the grated garlic (to taste), ½ the chopped Capers, the Lemon zest (to taste), and a squeeze of lemon juice. 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.
Sherry ONIONS
Return the pan to medium heat with a drizzle of oil. When hot, fry the halved onions until browned, 5-6 minutes. Add the Sherry, 40ml 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, 10-12 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 rinsed 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. When hot, 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 Dried 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!

Baby Potatoes - 800g
Pistachio Nuts - 40g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 20ml
Fresh Parsley - 10g
Garlic Cloves - 4
Capers - 40g
Lemons - 2
Pearled Baby Onions - 12
Sherry - 125ml
Spinach - 80g
Free-Range Deboned Lamb Leg - 640g
Dried Oregano - 20ml

Download the Recipe

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, 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: 36.6 grams, Salt: 944 grams

How do I prepare Pistachio Gremolata & Lamb?

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 chopped 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 300ml of boiling water and set aside. In a small bowl, combine the toasted pistachios, the chopped parsley, ½ the grated garlic (to taste), ½ the chopped capers, the lemon zest (to taste), and a squeeze of lemon juice. Season. SHERRY ONIONS: Return the pan to medium heat with a drizzle of oil. When hot, fry the halved onions until browned, 4-5 minutes. Add the sherry, 20ml 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 rinsed spinach. Remove from the pan and 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. When hot, 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 dried 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.