Leg of Lamb with Pistachio Stuffing and Potatoes

leg of lamb with pistachio stuffing and potatoes
Photo: Nico Schinco
Prep Time:
20 mins
Total Time:
1 hrs 30 mins

This Easter centerpiece looks like a fancy roulade, but it's simply a boneless leg of lamb folded over an aromatic pistachio-scallion stuffing and tied nice and neatly with butcher's twine. This cut is less expensive than a rack and more flavorful—and when roasted with potatoes, it's practically a one-pan meal.


  • 1 bunch scallions, light-and dark-green parts only, cut into 2-inch pieces

  • 1 bunch curly parsley, thick stems removed (2 lightly packed cups), plus more for serving

  • 1 tablespoon finely grated lemon zest (from 2 lemons), plus 2 tablespoons fresh juice

  • ½ cup salted roasted pistachios

  • 4 tablespoons extra-virgin olive oil, divided

  • Kosher salt and freshly ground pepper

  • 2 tablespoons coriander seeds

  • 2 tablespoons cumin seeds

  • 2 tablespoons mustard seeds

  • 3 tablespoons minced garlic (from 1 head)

  • 1 boneless leg of lamb (2 ½ to 3 pounds)

  • 2 ½ pounds unpeeled russet or Yukon Gold potatoes, cut into ¾-inch-thick rounds

  • 1 tablespoon chopped fresh rosemary leaves, plus a few whole sprigs

  • Flaky sea salt, such as Jacobsen, for serving (optional)


  1. Combine scallions, parsley, lemon zest, pistachios, and 1 tablespoon oil in the bowl of a food processor; season with kosher salt and pepper. Pulse to a chunky paste.

  2. Toast coriander, cumin, and mustard seeds in a small skillet over medium heat until fragrant, 1 to 2 minutes. Transfer to a spice grinder or a mortar and pestle; coarsely grind. Stir together ground spices and garlic.

  3. Pound lamb to an even 1-inch thickness and a roughly 8-by-12-inch rectangle. Generously season both sides with kosher salt and pepper, then rub all but 2 tablespoons spice mixture on outside of lamb (side with fat); turn over and spread scallion mixture evenly over other side, leaving a 1/2-inch border.

  4. Starting at one long end, fold lamb in half to enclose scallion mixture; secure with twine at approximately 2-inch intervals. Let stand at room temperature at least 30 minutes and up to 2 hours.

  5. Preheat oven to 425°F. In a large saucepan, combine potatoes and enough water to cover by at least 1 inch. Bring to a boil; generously season with kosher salt. Boil until potatoes are easily pierced with the tip of a knife but still firm, 5 to 7 minutes. Drain; let cool until no longer steaming, about 10 minutes.

  6. Transfer potatoes to a roasting pan. Toss with remaining 3 tablespoons oil and 2 tablespoons spice mixture, and chopped rosemary; season and spread in a single layer. Place lamb on top; scatter rosemary sprigs in pan.

  7. Roast 20 minutes. Reduce temperature to 350°F and continue cooking until a thermometer inserted in thickest part of lamb near center of roast registers 140°F, 35 to 45 minutes. Transfer lamb to a cutting board; loosely cover with foil to keep warm.

  8. Flip potatoes and return to oven until crisp and golden brown in places, 15 to 20 minutes more. Drizzle potatoes with lemon juice. Slice lamb and serve with potatoes, sprinkled with parsley and flaky salt.

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