Roasted Leg of Lamb with Rosemary Gremolata over Pistachio-Dried Cherry Risotto

Pistachio-Dried Cherry Risotto
INGREDIENTS

• 1 1/2 Cups Arborio Rice
• 1 1/2 Cups Onion
• Finely Chopped
• 1/2 Cup Parsley
• Finely Chopped
  
• 1 Tablespoon Fresh Rosemary
• Minced
• 3 Tablespoons Unsalted Butter
• 1 Cup Grated Parmigiano-Reggiano
• 3/4 Cup Shelled Pistachios
• Lightly Toasted
• 1/3 Cup Dried Cherries
• Halved
• 2 Cloves Garlic
• Pressed

DIRECTIONS

• Preheat oven to 325 Degrees
• Spread Pistachios on baking sheet and place in oven.
  
• Toast, shaking the sheet occasionally, until the nuts just begin to change color and are fragrant, 5-10 minutes.
• Remove from the oven and let cool.
• Boil 3 Quarts of salted water in a large pot.
• Add rice and onion and cook until just tender, about 16 minutes.
• Combine parsley and rosemary, then add butter cut into pieces.
• Add cooked, drained rice mixture to herb mixture and stir.
• Add Parmigiano-Reggiano, pistachios, dried cherries, and garlic.
• Add salt and freshly ground pepper to taste.

Roasted Leg of Lamb with Rosemary Gremolata
INGREDIENTS

• 1 1/4 Packed Cups of Flat Parsley
• 4 Large Cloves of Garlic
• 2 Tablespoons Rosemary Leaves
  
• Coarsely Chopped
• 1 Teaspoon Course Salt
• 2 Large Lemons
• 3 1/2 Lbs. Leg of Lamb *4/12 - 5 Lbs. before boning
• Boned and Butterflied
  
• 2 Tablespoons Olive Oil
• 1/4 Cup Grated Parmigiano-Reggiano

DIRECTIONS

• Preheat oven to 450 Degrees.
• Combine parsley, garlic, rosemary, and salt in food processor and process until coarsely chopped.
• Add grated lemon zest from both lemons and mix. Save lemons.
  
• Drizzle olive oil over both sides of lamb. Rub herb mixture over the lamb.
• Place lamb on baking sheet. Sprinkle cheese evenly on top.
• Roast to medium rare, 130 degrees internal temperature, about 40-45 minutes.

Squeeze lemon juice over the lamb and serve thinly sliced over risotto. Season with salt and freshly ground pepper to taste.

This fancy meal is actually very simple to make. The gremolata provides great flavor without actually marinating the lamb. The risotto is a perfect compliment to the abundant flavors of the meat and the toasted pistachios and dried cherries adding a burst of color. Be sure to make extra toasted pistachios, as they are impossible to resist while preparing the rest of menu.
Enjoy!