Recipe:
* 4-pound
grass-fed lamb shoulder, visible fat removed
* Sea salt, to taste
* Freshly ground black pepper, to taste
* 1 large onion, sliced into rounds
* 1 cup dry-roasted lightly salted pistachios
* 3 tablespoons extra virgin olive oil
* 1 tablespoon lemon juice
* 1/2 cup whole wheat panko crumbs
* 3-5 cloves garlic, coarsely chopped
* 1/4 cup chopped fresh parsley
1. Preheat oven to 400 degrees.
2. Season lamb with salt and pepper. Place onion rings on the bottom of a cast-iron skillet or roasting pan. Place lamb shoulder on top of onions.
3. Place pistachios, extra virgin olive oil, lemon juice, panko crumbs, garlic and parsley in a food processor. Process until all ingredients are well blended.
4. Pat pistachio-parsley crumbs all over the lamb. Place lamb in oven in 400 degree oven and roast for 20 minutes.
5. Reduce oven temperature to 325 degrees. Cook lamb an additional 10 minutes per pound or until medium-rare (lamb tastes best medium rare; be careful not to overcook it.) Remove lamb from the oven and let rest 15 minutes before cutting. Slice meat against the grain and serve.