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.
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