recipes

pistachio-and-lemon-crusted lamb

• 4 cloves garlic, crushed
• 2 tablespoons finely grated lemon rind
• 1 cup (140g) chopped pistachio kernels
• ⅓ cup chopped flat-leaf parsley leaves
• ⅓ cup chopped mint leaves
• sea salt and cracked black pepper
• 8 x 300g lamb backstraps
• ⅓ cup (80ml) olive oil

Preheat oven to 180ºC (355ºF). 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. Serves 12.