Roast Leg of Lamb with rose petals and pistachios

Made this last night – it was delicious.

Deboned leg of lamb, holes cut and stuffed with garlic cloves and rosemary sticks.

Also topped with ground pistachio nuts, rose petals, and cumin, and some pomegranate molasses. Roasted on veg (onions, celery, carrots) with lots of white wine in the roasting tin. And obviously seasoned well.

Add more white wine during roasting if drying out.

Start high – 250°C for 20 mins, then drop down to 220°C until medium rare (internal temp of 52°C). Rest covered while making gravy, before slicing.

Make gravy by mincing veg and cooking juices, cook with red wine and a roux made with goats butter and flour to thicken.

Serve with roast potatoes (boiled potatoes roasted with pollenta and chilli powder coating in olive oil), and veg – carrots with nutmeg works well.