This is the ultimate in festive food and ideal if you’re cooking for a big group. The black olives give the sauce a deep, dark colour. This lamb looks and tastes spectacular.
1 bone-in lamb leg (5 lb)
2 Tbsp olive oil
Kosher salt and freshly cracked
2 Tbsp canola oil
3 Tbsp Dijon mustard
½ cup pistachios, toasted and chopped
2 Tbsp honey
1 onion, sliced
1 leek (white and pale green parts only), chopped
1 head of garlic, top sliced off to expose cloves
3 sprigs of rosemary
3 sprigs of thyme
4 sprigs of mint
½ cup pitted kalamata olives, crushed
4 cups veal stock
Preheat oven to 325˚ F.
Rub the lamb all over with the olive oil. Season with salt and pepper.
Heat the canola oil in a large roasting pan over high heat. Add the lamb and sear on all sides, about 5 minutes. Remove from heat. Brush the lamb with the mustard and coat with the pistachios, pressing gently if needed to help nuts adhere. Drizzle with honey.
Add the onion, leek, garlic, rosemary, thyme, mint, olives, and veal stock to the pan. Cover with a lid or foil. Transfer to the oven and cook for 11/2 hours for medium-rare.
Slice the lamb and serve with a generous serving of the sauce straight from the pan.