For the Aji Verde Amarillo:

Combine sour cream, cilantro, romaine hearts, jalapeño, aji amarillo, garlic confit, xanthan gum, ascorbic acid, salt, green onions, lime juice, and serrano peppers in a blender.

Blend until smooth. Adjust seasoning and acidity as needed. Set aside.

 

For the Lamb Roulade:

Dry off any excess blood from the lamb leg and trim down to the desired cut.

Tenderize the meat to ensure even cooking and absorption of flavors.

Season with olive oil, salt, pepper, and lemon zest.

Lay out the lamb flat on a clean surface. Spread a generous layer of the Aji Verde Amarillo mixture over the lamb, then sprinkle toasted pistachios evenly on top.

Carefully roll the lamb into a tight log and secure with butcher’s twine to maintain its shape during cooking.

Heat oil in a pan over medium-high heat and sear the roulade on all sides until evenly caramelized.

Transfer the roulade to a roasting rack and roast in a preheated oven at 350°F for 10-15 minutes, depending on the thickness of the lamb.

Remove from the oven and let rest before slicing. Cut at the indents to form rosette-like slices.