Pistachio and Corrainder Crusted Lamb
If you like your roass, then this dish will delight you. Served as cutlets, the Pistachio and Corriander Crust enhances the flavour of the meat.
Portions: 6 Portions
Preparation: 10 minutes
Cooking: 30 minutes
Ingredients
Pistachio Crusted Lamb
- 100g Pistahios, (shelled)
- 2 tablespoons all purpose flour
- 100g fresh breadcrumbs
- 2 tablespoons of chopped coriander
- pinch maldon salt and freshly ground black pepper
- 2 tablespoons milk
- 1 egg
- 2 x 6 rib best end of lamb prepared for roasting
Method
- Preheat oven to 200C.
- To Prepare: Finely grind pistachios in a processor. Mix with breadcrumbs, coriander and seasoning in a large bowl.
- Place the flour on a plate and season it with a little salt and pepper. Press the lamb in the flour. Beat egg in a small bowl. Brush with egg mix and press breadcrumb mixture on top to coat.
- To Cook: Heat oil in frying pan, add lamb and cook until brown on both sides. Transfer lamb to oven and bake for around 30 minutes (check temperature in centre with thermometer).
- To Serve: Cut lamb into cutlets and garnish with coriander. Serve with minted new potatoes and a mixed leaf salad or green vegetables of your choice.