Pistachio-studded Lamb with Peaches

Trim the fat from the meat, leaving a thin layer and rub with salt and pepper. If needed, bind with kitchen string. Pierce the flesh with a sharp, pointed knife and press the pistachios into the small holes.

Heat the oil in a suitable roasting pan and sear the lamb leg on all sides. Deglaze with the wine, simmer briefly while stirring, then bake in a preheated oven (170°C) (approximately 350°F) for about 1 1/2 hour, occasionally basting.

Peel, rinse and quarter the potatoes.

Rinse the rosemary. Shake dry and pluck the needles.

Rinse and halve the peaches, remove the pits and place rosemary in the holes.

Spread the peaches around the lamb. Sprinkle the meat with some rosemary and chile to taste, then bake for another 15-20 minutes.