Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Pulse pistachios in a food processor until finely chopped. Add bread crumbs, parsley, mint, olive oil, lemon zest, garlic, and half each the salt and pepper. Pulse until a chunky paste is achieved. Scatter in an even layer on a large baking sheet; set aside.
Pat roast dry with paper towel. Combine mustard and remaining salt and pepper in a small bowl; brush all over roast. Roll roast in crumb mixture, pressing as needed to adhere, until roast is fully and evenly coated.
Place roast on a rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast for about 1¼ to 1½ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer roast to a cutting board, cover with foil and let rest for 15 minutes.
Snip the string at the base of the roast and pull off one string at a time. Pat back any crust that falls off. Carve roast across the grain into thick slices.