Recipes

Pistachio and lemon-crusted lamb

18, AGO, 2017

Ingredients:

4 crushed cloves of garlic

2 tablespoons finely grated of lemon rind

140 g of chopped pistachio kernels

⅓ cup of chopped flat-leaf parsley leaves

⅓ cup of chopped mint leaves

Sea salt and cracked black pepper

8 x 300 g of lamb backstraps

⅓ cup of olive oil

 

Elaboration:

Preheat oven to 180ºC. Place the garlic, lemon rind, pistachio, parsley, mint, salt and pepper in a bowl and stir to combine.

Tie the lamb with string and brush with half the oil. Press the pistachio mixture onto the lamb to create a crust and drizzle with the remaining oil.

Roast for 10–12 minutes or until the lamb is cooked to your liking. Serve with the celeriac gratin.

 

Font: Donnahay.com 


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