pistachio-and-lemon-crusted lamb
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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