•  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 (boneless loin)
•  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.