Pistachio-Crusted Lamb & Chimichurri
with Roast Potato & Carrot- Tree Nuts
- Sulphites
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Eggs
- Cashew
- Walnut
- Almond
- Macadamia
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!*
Ingredients
1 packet
pistachios
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
1 clove
garlic
1 packet
lamb rump
2
potato
2
carrot
1 bunch
baby broccoli
1 packet
chimichurri sauce
(Contains: Sulphites; May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
1 tsp
honey
¼ tsp
salt
Utensils
Cooking Steps
• 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!
