Pistachio-Crusted Lamb & Chimichurri

Name: Pistachio-Crusted Lamb & Chimichurri with Roast Potato & Carrot
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 packet pistachios; 1 clove garlic; 1 packet lamb rump; 2 potato; 2 carrot; 1 tsp honey; 1 bunch baby broccoli; 1 packet chimichurri sauce; ¼ tsp salt; 1 packet Dijon mustard

with Roast Potato & Carrot

Get up to $200 off!

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.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Not Suitable for Coeliacs

Allergens:

Tree Nuts

•Sulphites

The quantities provided above are averages only.

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.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

pistachios

(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)

1 clove

garlic

1 packet

lamb rump

potato

carrot

1 bunch

baby broccoli

1 packet

chimichurri sauce

(Contains: Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

Dijon mustard

Not included in your delivery

olive oil

1 tsp

honey

¼ tsp

salt

Nutritional Values

Energy (kJ)2952 kJ

Fat36.5 g

of which saturates7.6 g

Carbohydrate37.1 g

of which sugars10.4 g

Protein54.3 g

Sodium674 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Finely chop pistachios (or crush in the packet using a rolling pin). Finely chop garlic. • On a medium plate, combine pistachios and the salt. • In a medium bowl, combine garlic and Dijon mustard. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season with salt and pepper.

• Place lamb rump, fat-side down, in a large frying pan. Heat pan over medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. • Increase heat to high, then sear on all sides for 30 seconds. • Add 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 cooking, cut potato into bite-sized chunks. • Place potato on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast on the top oven rack until crisp and tender, 25-30 minutes.

• While the potato is roasting, halve carrot lengthways. • Place carrot on the oven tray with the lamb. Drizzle carrot with olive oil and the honey, then season, tossing to coat. • Roast until carrot is tender and lamb is cooked through, 20-25 minutes. • Transfer lamb to a plate to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

• Meanwhile, trim baby broccoli. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli with a splash of water, tossing, until tender, 5-6 minutes. Season to taste.

• Slice pistachio-crusted lamb. • Divide lamb, roast potato and carrot and the and baby broccoli between plates. • Top lamb with chimichurri sauce and any remaining pistachio crust from the tray to serve. Enjoy!