Description

This Buttermilk Brined Lamb With Mint and Pistachio Relish recipe offers a tender and flavorful roast lamb with a refreshing and crunchy mint-pistachio topping. The lamb is first brined in a herbed buttermilk mixture to enhance moisture and tenderness, then seared and roasted to perfection. The mint and pistachio relish adds a bright, nutty contrast, making it an impressive dish perfect for special occasions or elegant dinners.

Ingredients

Scale

Lamb and Brine

2 pounds lamb leg or shoulder, bone-in
2 cups buttermilk
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper (optional for heat)

Mint and Pistachio Relish

½ cup pistachios, roughly chopped
1 cup fresh mint leaves, finely chopped
1 tablespoon honey
Juice of 1 lemon
2 tablespoons olive oil

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Buttermilk Brine: In a large bowl, combine buttermilk, minced garlic, rosemary, thyme, salt, black pepper, and cayenne pepper. Mix well to blend the flavors.
Brine the Lamb: Submerge the lamb completely in the buttermilk mixture. Cover the bowl tightly and refrigerate for at least 4 hours, preferably overnight, to tenderize and infuse the meat with flavor.
Preheat the Oven: While the lamb is brining, preheat your oven to 375°F (190°C) to get it ready for roasting after searing.
Make the Mint and Pistachio Relish: In a separate bowl, combine chopped mint, pistachios, honey, lemon juice, and olive oil. Stir well and set aside to allow the flavors to meld while the lamb cooks.
Remove Lamb from Brine and Dry: After brining, take the lamb out and pat it thoroughly dry with paper towels to ensure a good sear.
Sear the Lamb: Heat a large oven-safe skillet over medium-high heat and add a little olive oil. Sear the lamb on all sides until it develops a golden-brown crust, approximately 10 minutes.
Roast the Lamb: Transfer the skillet with the lamb to the preheated oven. Roast for 30 to 40 minutes, or until your desired doneness is reached (135°F for medium-rare) using a meat thermometer for accuracy.
Rest the Lamb: Remove the lamb from the oven and let it rest for 10 to 15 minutes. Resting allows the juices to redistribute within the meat, ensuring tenderness and moisture.
Slice and Serve: Carve the lamb into slices and serve it topped generously with the mint and pistachio relish for a fresh, nutty contrast to the rich meat.

Notes

For more heat, increase the cayenne pepper amount or add chili flakes to the brine.
Use a meat thermometer to ensure lamb is cooked perfectly to your preferred doneness.
Overnight brining yields the best flavor and tenderness, but a minimum of 4 hours will still improve the meat.
The relish can be prepared a few hours ahead and refrigerated to deepen flavors.
Allowing the lamb to rest after roasting is crucial for juicy, tender meat.
If you don’t have fresh herbs, dried rosemary and thyme can be substituted but use about half the amount.