Pistachio-Crusted Lamb for Dinner
with White Chocolate Pots 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 more-ish nutty crunch. Serve with a lovely chimichurri and you've got a restaurant-quality dish made by yours truly! Creamy, dreamy and decadent, round out tonight's feast with these heavenly white choc pots. Leave them with enough time to set in the fridge, then top with some simple candied almonds for a pretty garnish and that crunch factor.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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.
Ingredients
1 packet
pistachios
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
1 clove
garlic
1 packet
lamb rump
2
potato
1 bag
baby carrots
1 bag
green beans
1 packet
chimichurri sauce
(Contains: Sulphites; May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
1 packet
Dijon mustard
1 packet
light cooking cream
(Contains: Milk;)
2 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Peanuts, Sesame, Walnut, Almond, Macadamia, Gluten, Wheat, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Cashew, Walnut, Macadamia, Brazil nut, Hazelnut, Pine Nut, Pecan, Pistachio.)
Not included in your delivery
olive oil
1 tsp
honey
¼ tsp
salt
Utensils
Cooking Steps
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 salt and pepper. In a medium bowl, combine the garlic and Dijon mustard.
Place the lamb rump, fat-side down, in a large cold 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 lined oven tray with the lamb. Drizzle the carrots with olive oil and the honey, then season with salt and pepper, 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 green beans. Wipe out the frying pan, then return to a medium high heat with a drizzle of olive oil. Add the green beans and a splash of water and cook, tossing, until just tender, 4-5 minutes. Season.
Slice the pistachio-crusted lamb. Divide the lamb, potato, baby carrots and green beans between plates. Top the lamb with the chimichurri sauce. and any remaining pistachio crust from the tray to serve.
