Pistachio-Crusted Lamb Rump
with Baby Carrots & Chimichurri
- 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 more-ish nutty crunch. Bring extra flavour with a chimichurri and you've got a restaurant-quality dish made by yours truly!
Ingredients
1 packet
pistachios
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
1 clove
garlic
1 packet
lamb rump
2
potato
1 bunch
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
Not included in your delivery
olive oil
1 tsp
honey
¼ tsp
salt (for the lamb)
¼ tsp
salt (for the sauce)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the pistachios (or crush in their 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 frying pan. Place over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds. Add the lamb to the bowl with the garlic-mustard and turn to coat, then gently press the pistachios over all sides. Transfer, fat-side up, to a lined oven tray. 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 and pepper. Roast on the top oven rack until crisp and tender, 25-30 minutes.
While the potato is roasting, trim the green tops from the baby carrots and scrub the carrots clean. Place on the lined oven tray with the lamb. Drizzle the carrots with olive oil, the honey and season with salt and pepper. Toss to combine then roast until the carrots are tender, 15-20 minutes. Transfer the lamb to a plate to rest. TIP: The meat will keep cooking as it rests!
While the lamb is resting, trim the green beans. Wipe out the frying pan and return to a medium- high heat. 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 roasted potato, baby carrots, green beans and lamb between plates. Top the lamb with the chimichurri sauce and sprinkle with any pistachio crust remaining on the tray.
