Pistachio-Crusted Lamb & Chimichurri for Dinner
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Pistachio-Crusted Lamb & Chimichurri for Dinner

Pistachio-Crusted Lamb & Chimichurri for Dinner

with Hazelnut Chocolate Brownies for Dessert

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.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Allergens:
Tree Nuts
•Sulphites
•Hazelnut
•Gluten
•Wheat
•Milk

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
DifficultyMedium

Ingredients

Serving amount

1 packet

pistachios

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

1 clove

garlic

1 packet

lamb rump

2

potato

1 bunch

baby broccoli

1 packet

chimichurri sauce

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

1 packet

Dijon mustard

1 bag

Dutch Carrots

1 packet

hazelnuts

(Contains Hazelnut; May be present: Milk, Soy, Peanut, Sesame, Almond, Brazil Nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

1 packet

chocolate brownie mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

mixed berry compote

(May be present: Milk. )

1 packet

light cooking cream

(Contains Milk;)

Not included in your delivery

1

olive oil

1 tsp

honey

¼ tsp

salt

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Nutritional Values

Energy (kJ)2861 kJ
Fat36.3 g
of which saturates7.6 g
Carbohydrate33.5 g
of which sugars12.3 g
Protein54.2 g
Sodium667 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• 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 the garlic and Dijon mustard. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season with salt and pepper.

2
2

• 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.

3
3

• 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.

4
4

• While the potato is roasting, trim green tops off Dutch carrots, then scrub them clean. • Place carrot on the oven tray with the lamb. Drizzle carrots with olive oil and the honey, then season, tossing to coat. • Roast until carrots are 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!

5
5

• 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.

6
6

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