Roasted Leg of Lamb in the Connemara Green CoatON DINE CHEZ NANOU
Take yourself to the Emerald Island with this earthy, roasted lamb. Perfect for a New Year’s dinner, this dish uses the distinct sour taste of goat’s cheese to sharpen the scampi taste of the lamb. Mint not only brightens up the dish, but adds fresh additional flavor. Roasting the lamb forces the juices to stay inside the meat while allowing the delicious smells of the herbs to fill the air.
- In a pot with salted boiling water blanch the kale leaves for 3 minutes.
- Drain and dry with a paper towel. Set aside.
- Combine pistachios, chopped mint leaves and a little salt and pepper.