Roasted Leg of Lamb in the Connemara Green Coat

On dine chez Nanou
Roasted Leg of Lamb in the Connemara Green Coat


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.


1 bunch kale
30 grams pistachios
15 mint leaves
300 grams leg of lamb
olive oil


1In a pot with salted boiling water blanch the kale leaves for 3 minutes.
2Drain and dry with a paper towel. Set aside.
3Combine pistachios, chopped mint leaves and a little salt and pepper.
4Slice the leg of lamb in 2 pieces of 150 gr.
5Saute over high heat for 4-5 minutes on each side.
6Make a cut at the center of each slice with a knife.
7Inside the cut, place a teaspoon of the pistachio/mint mixture.
8Roll the meat in a kale leaf and secure with a wooden pin.
9In a skillet, heat a teaspoon of oil and saute the the rolls for 15 minutes, turn them over halfway through the cooking.
10Salt and pepper.
11Serve with potato and parsnip purée.
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