herb salted lamb loin with dried fruit & pistachio stuffing

Ingredients

• Servings: 8
• herb salt:
• 1/4 cup diamond crystal® kosher salt
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 clove garlic, chopped
• stuffed lamb loin:
• 1 (3 pound) boneless lamb loin roast, butterflied
• 1/4 cup chopped roasted pistachios
• 1/4 cup sweetened dried cranberries
• 1/4 cup golden raisins
• 2 cloves garlic, chopped
• 1 tablespoon olive oil, or more as needed
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• place diamond crystal® kosher salt, parsley, thyme, rosemary and garlic in a food processor. pulse several times until well blended.
• mix pistachios, dried cranberries, raisins, garlic, and 1 teaspoon of the herb salt mixture together in a bowl.
• unroll the lamb roast a roasting pan or baking dish. spread the dried fruit mixture evenly over the roast, leaving a 1-inch margin around the edges. roll up the roast and tie with kitchen twine at two-inch intervals to hold stuffing in place.
• drizzle roast with olive oil; and sprinkle with herb salt and pepper to taste. save any remaining herb salt for another use.*
• roast for 1 hour. increase the oven temperature to 400 degrees f (200 degrees c), and roast until golden brown, about 15 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).
• allow roast to sit for 10 minutes prior to serving.