Stuffed Leg of Lamb with Pistachio Recipe

Preheat the oven to 190°C. Slice the onions and sauté them for 10 minutes in a pan with butter. Set aside, then brown the leg of lamb in the same pan until nicely colored. Crush the pistachios. Combine the onions with the pistachio paste and 3/4 of the crushed pistachios. Season with salt and pepper.

Next, cut the meat into a rectangle by slicing it through its thickness. Generously spread the pistachio mixture on it, then roll the meat up and secure it with kitchen twine. Place the roast in a dish, drizzle with a bit of oil, and add unpeeled garlic and the oranges that have been halved. Add 200 ml of water and bake for 45 minutes.

To finish, cook the semolina as indicated on the package, then drizzle with a little olive oil, season with salt and pepper, and sprinkle with pomegranate and crushed pistachios.