Slow Roasted Lamb With Pistachio Gremolata
Ingredients
- 3 cloves garlic, finely chopped
- 2 tsp. ground coriander
- 1 boneless leg of lamb (about 4 pounds), trimmed of excess fat
- 1 lb. thin carrots, quartered lengthwise
- 1 lb. parsnips, quartered lengthwise
- 2 medium leeks, sliced
- 2 tbsp. olive oil
- 0.5 c. salted roasted pistachios, shelled
- 0.5 c. packed fresh mint leaves
- 0.5 c. packed fresh parsley leaves
- 2 tsp. lemon zest
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