Pistachio-Crusted Lamb & Chimichurri
with Roast Potatoes & Baby Carrots
What's the secret to moist, tender and extra-tasty lamb? Use a cut with the cap of fat still on, so the meat stays juicy while roasting... then add Dijon mustard and crushed pistachios for a moreish nutty crunch. Serve with a bright and herby chimichurri and you've got a restaurant-quality dish made by yours truly.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
pistachios
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 clove
garlic
1 packet
lamb rump
2
potato
1 bag
baby carrots
1 bunch
baby broccoli
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
1 tsp
honey
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the pistachios (or crush in the packet using a rolling pin). Finely chop the garlic. On a medium plate, combine the pistachios and the salt. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump with the salt and pepper. In a medium bowl, combine the garlic and Dijon mustard.
Place the lamb rump, fat-side down, in a large frying pan. Place the pan over a medium heat and cook the lamb, undisturbed, until golden, 10-12 minutes. Increase the heat to high, then sear on all sides for 30 seconds. Add the lamb to the bowl with the garlic-mustard mixture. Turn to coat, then gently press the pistachios over all sides. Transfer, fat-side up, to a lined oven tray. Set aside.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is in the pan, cut the potato into bite-sized chunks. Transfer to a second lined oven tray. Drizzle with olive oil and season with salt. Roast on the top oven rack until crisp and tender, 25-30 minutes.
While the potato is roasting, trim the green tops off the baby carrots, then scrub them clean. Place on the oven tray with the lamb. Drizzle the carrots with olive oil and the honey, then season, tossing to coat. Roast until the carrots are tender, 15-20 minutes. Transfer the lamb to a plate to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
While the lamb is resting, trim the baby broccoli. Wipe out the frying pan, then return to a medium high heat with a drizzle of olive oil. Cook the baby broccoli with a splash of water, tossing, until tender, 5-6 minutes. Season to taste.
Slice the pistachio-crusted lamb. Divide the lamb, potato, baby carrots and baby broccoli between plates. Top the lamb with the chimichurri sauce and any remaining pistachio crust from the tray to serve.
