Pistachio-Crusted Lamb & Chimichurri

• Meanwhile, trim green tops off Dutch carrots, then scrub them clean. • Place carrot on a second lined oven tray. Drizzle carrots with olive oil and the honey, then season, tossing to coat. • Roast until tender, 15-20 minutes.

• While carrots are roasting, 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.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side. • To bowl with garlic-mustard mixture, add lamb and turn to coat, then gently press pistachios over all sides. • Transfer lamb to tray with carrots. Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from oven, cover with foil and set aside to rest for 5 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.