Pistachio-Crusted Lamb for Dinner
with Caramelised Pineapple & Pear Pavlovas for Dessert- Tree Nuts
- Sulphites
- Milk
- Eggs
- 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 lovely chimichurri and you've got a restaurant-quality dish made by yours truly. Then, finish the meal on a high note with these elegant mini pavs that taste like a tropical holiday. The sweet pineapple works a treat with the silky caramelised pear, while the fresh mint in the cream adds a subtle bittersweet flavour to balance out the richness. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
1
pistachios
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
1
garlic
1
lamb rump
2
potato
1
baby carrots
1
baby broccoli
1
chimichurri sauce
(Contains: Sulphites; May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
1
Dijon mustard
1
shredded coconut
(Contains: Sulphites;)
1
pineapple slices
1
thickened cream
(Contains: Milk;)
1
pear
1
mint
1
meringue nests
(Contains: Eggs;)
Not included in your delivery
1
olive oil
1
honey
¼
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 the salt and pepper. In a medium bowl, combine the garlic and Dijon mustard.
Place the lamb rump, fat-side down, in a large 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 oven tray with the lamb. Drizzle the carrots with olive oil and the honey, then season, 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 baby broccoli. Wipe out the frying pan, then return to a medium high heat with a drizzle of olive oil. Add the baby broccoli and a splash of water and cook, tossing, until tender, 5-6 minutes. Season to taste.
Slice the pistachio-crusted lamb. Divide the lamb, potato, baby carrots and baby broccoli between plates. Top the lamb with the chimichurri sauce. and any remaining pistachio crust from the tray to serve.
