Pistachio Crusted Lamb with Roasted Veg
Absolutely delicious, and really very special indeed. This would be an impressive and crowd-pleasing dinner party recipe, or perfect for at-home date night and, yet, it's super-speedy and simple to do.
Ingredients
Method
Ingredients
- SERVES 2
- 4 Lamb Cutlets
- 150 g Baby carrots, halved lengthways
- 200 g Baby courgettes, halved lengthways
- 400 g Tin of Cannelini Beans, drained and rinsed
- 1 tablespoon Olive Oil
- 2 teaspoon Sea Salt Flakes
- Freshly ground pepper
- 2 teaspoon Dijon Mustard
- 40 g Pistachio nuts, fairly finely chopped
- 1 Small bunch of fresh mint leaves, finely chopped
- 1/2 Lemon, juice only
- 1 tablespoon Extra Virgin Olive Oil
Method
one. Preheat the oven to 180ºc. Tip the vegetables, beans, olive oil, 1 tsp of sea salt and a good grind of black pepper into a roasting tin and mix well.
two. Rub the lamb cutlets with the remaining teaspoon of sea salt, then lay it on top of the vegetables and spread the top and sides with the mustard. Scatter the pistachios evenly over top and gently press them down.
three. Transfer the tin to the oven and cook for 20-30 minutes, depending on whether you prefer lamb rare or well done.
four. Remove from the oven, and put the lamb on a board to rest for 10 minutes. This is really important for the texture, so don't skip it. Meanwhile, dress the vegetables with the mint, lemon juice and extra virgin olive oil, then taste and adjust the seasoning if needed.
five. Once the lamb has rested, plate up over the vegetables. Pour over any juices from the chopping board and serve immediately.