Home » Lamb with pecorino, pistachios and Mint, mashed potatoes and port reduction

Lamb with pecorino, pistachios and Mint, mashed potatoes and port reduction

by Ada Parisi
5 min read

Lamb with pecorino, pistachios and Mint, mashed potatoes and port reduction: This is one of my favorite dishes in the absolute. I prepare often and whenever I finish I think of when I won't do it again: leg of lamb fillet with pecorino, Mint and pistachios, accompanied by mashed potatoes and a reduction to the port. A few ingredients in perfect balance between their. Essential to the quality of the Lamb, I prefer that sardo Igp, but that's fine also the abbacchio romano. The pistachio is Bronte, the potato of Avezzano. Before rosolo the lamb in a pan, then the impano and finish in the oven. Is’ a simple recipe to prepare, but as you can see is able to give life to an elegant dish. And especially delicious.

Ingredients for 4 people:

for meat

  • 1 leg of lamb cut into thick slices 2,5-3 cm
  • stale breadcrumbs as required
  • 50 grams of grated pecorino cheese Dop
  • 20 grams of finely chopped pistachios
  • pistachios as required for decoration
  • Roman Mint fresh mint or as required
  • salt and pepper
  • extra virgin olive oil as required

for the sauce

  • 200 milliliters of Porto
  • 40 grams butter
  • salt and pepper
  • 100 milliliters of veal gravy (Optional) or vegetable stock
  • one shallot

for mashed potatoes

  • 5 potatoes of Avezzano
  • whole milk as required
  • 50 grams of grated pecorino cheese Dop
  • 40 grams butter
  • salt and pepper
  • a pinch of nutmeg

Preheat the oven to 180 degrees-ventilated. Mix in a bowl the breadcrumbs, pecorino, finely chopped pistachios and Mint. Season with salt and pepper. Fry the slices of roast leg of lamb in a pan with a little olive oil so the cheese slices evenly on both sides. Season with salt, pepper and dip them into the mixture prepared earlier, pressing down firmly so that the breadcrumbs snug on both sides on both edges of the Lamb. Put the slices of lamb in a roasting pan and bake for 12-15 minutes, in order to form a nice crust on the meat and that the inside remains juicy.

For mashed potatoes, wash the potatoes and peel them, then sliced them and put them in a pot. Cover flush with milk, Add salt and cook over low heat covered until it becomes hold. Pass the potatoes with a masher, mix in the butter, season with salt, pepper and nutmeg and stir over heat, adding more milk if needed (not too if you want a firm and consistent puree, so you can put it in a piping bag). Combine the cheese turn off the heat and keep warm.

For the port sauce, Finely chop the shallot, Brown in 20 grams of butter combine the port and, possibly, the veal gravy or broth, bring to a boil and let Simmons until the sauce has reduced by two thirds. Season with salt and pepper and add the cold butter, diced, then strain the sauce into a sieve and keep warm.

Serve two slices of lamb per person with the port sauce and mashed potatoes, garnish the dish with lightly toasted pistachios and a few leaves of fresh mint.

THE PAIRING: We chose a Sicilian wine for this dish. This is “Sp68”, red wine made from a blend of Frappato and Nero d'Avola, produced by the farm O to Victory, in provincia di Ragusa. “Sp68” is the name of a street. Is’ a wine of body, with aromas of ripe red berries, shades of tobacco, soft tannins, fresh and pleasant acidity.

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Simona April 11, 2014 - 16:12

Hi Ada!If I used the Marsala?

Sicilians creative in the kitchen April 11, 2014 - 20:20

Would be great Simona, by brush! A hug, ADA

An Lullaby April 9, 2014 - 16:07

This is a recipe from chef, Wow!

Sicilians creative in the kitchen April 9, 2014 - 22:31

Hi An! Is’ one of my outlandish culinary fantasies, sometimes come out well, other less, other for nothing! This time for truth has not come amiss!!! A hug, ADA

Peppe April 9, 2014 - 13:05

An excellent alternative to the Easter lunch…I take note!!!


Sicilians creative in the kitchen April 9, 2014 - 22:30

Thank you for your trust! And welcome to my blog, ADA

Elena-sweetlife April 8, 2014 - 22:24

You're absolutely right: the set of all ingredients is great!
The new idea for me and that made me come aquolina in the mouth was the reduction of port together with mashed potatoes. Congratulations really, I'll try your recipe!

Sicilians creative in the kitchen April 8, 2014 - 22:26

Hi Elena, Thanks! I honestly think it's one of my best meat dishes. I don't love her a lot and rarely Cook, but the Lamb I like and this time I think I have also centered on cooking! Thank you very much, but right in the heart, to have read so carefully my recipe! ADA


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