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 (boneless loin) 
  • ⅓ cup (80ml) olive oil
  1. Preheat oven to 180ºC (355ºF). Place the garlic, lemon rind, pistachio, parsley, mint, salt and pepper in a bowl and stir to combine. 
  2. 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. 
  3. Roast for 10–12 minutes or until the lamb is cooked to your liking. Serve with the celeriac gratin. Serves 12.
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