Pistachio-Crusted Lamb
with Baby Carrots & Mint Chimichurri
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 colour and flavour with a mint chimichurri and you've got a restaurant-quality dish made by yours truly!
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, Peanut, Sesame, Soy. )
1 clove
garlic
2 tub
Dijon mustard
1 packet
lamb rump
2 unit
potatoes
1 bunch
baby carrots
1 bag
green beans
1 bunch
mint
1 bunch
parsley
Not included in your delivery
olive oil
1 tsp
honey
¼ tsp
salt (for the lamb)
¼ tsp
salt (for the sauce)
1 tsp
sugar
1 tsp
vinegar (white wine or red wine)
Nutritional Values
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 (or use a garlic press). On a medium plate, combine the pistachios and salt (for the lamb). In a medium bowl, combine the garlic and Dijon mustard (reserving 1/2 tsp for 2 people / 1 tsp for 4 people for the chimichurri). Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump with salt and pepper and place, fatside down, in a medium 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 toss to coat, then gently press into the pistachios to coat all sides. Transfer, fat-side up, to an oven tray lined with baking paper.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is in the pan, cut the potato (unpeeled) into 2cm chunks. Transfer to an oven tray lined with baking paper. Drizzle with olive oil and season with salt and a pinch of pepper. Roast on the top oven rack until crisp and tender, 25-30 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potato is roasting, trim the green tops from the baby carrots. Place on the lined oven tray with the lamb. Drizzle the carrots with olive oil, the honey and a pinch of salt and pepper. Toss to combine then roast until the carrots and 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, then a splash of water and cook, tossing, until just tender, 4-5 minutes. Season with salt and pepper.
Finely chop the mint and parsley. In a second medium bowl, combine the mint, parsley, the reserved mustard, the salt (for the sauce), sugar, vinegar and a generous drizzle of olive oil.
TIP: Add any lamb resting juices to the chimichurri for extra flavour!
Thinly slice the pistachio-crusted lamb. Divide the roasted potato, baby carrots, green beans and lamb between plates. Top the lamb with the mint chimichurri and sprinkle with any pistachio crust remaining on the tray.