Pistachio-Crusted Lamb
with Roasted Potatoes & 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 moreish 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.co.nz/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 Gluten, Peanut, Sesame, Milk, Soy. )
1 clove
garlic
2 packet
Dijon mustard
1 packet
lamb rump
2 unit
potatoes
1 bunch
Baby Rainbow Carrots
1 bunch
asparagus
1 bunch
mint
1 bunch
parsley
Not included in your delivery
olive oil
¼ tsp
salt (for the lamb)
1 tsp
honey
¼ tsp
salt (for the sauce)
1 tsp
sugar
1 tsp
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop or crush the pistachios. Finely chop the garlic. On a 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). Lightly score the lamb rump fat in a 1cm criss-cross pattern. Season the lamb with salt and pepper and place, fat-side 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 mixture and toss to coat, then gently press the pistachios over all sides. Transfer the lamb, 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 searing, cut the potato (unpeeled) into 2cm chunks. Transfer to a second oven tray lined with baking paper. Drizzle with olive oil and season with salt and a pinch of pepper. Roast until crisp and tender, 25-30 minutes.
TIP: Cut the potato to size so it cooks in time!
While the potato is roasting, trim the green tops from the baby rainbow carrots. Place on the oven tray with the lamb. Drizzle the carrots with olive oil and the honey, then season with a pinch of salt and pepper. Toss to combine, then roast until the carrots are tender, 15-20 minutes. Transfer the lamb to a plate and rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the lamb is resting, trim 3cm off the ends of the asparagus. Wipe out the frying pan and return to a medium-high heat. Add the asparagus and a splash of water and cook, tossing, until just tender, 4-5 minutes. Season with salt and pepper.
While the asparagus is cooking, finely chop the mint and parsley leaves. In a medium bowl, combine the mint, parsley, reserved Dijon mustard, salt (for the sauce), the sugar, vinegar and a generous drizzle of olive oil. TIP: Add any lamb resting juices to the chimichurri for extra flavour!
Thinly slice the lamb. Divide the roasted potatoes, carrots, asparagus and pistachio-crusted lamb between plates. Top the lamb with the mint chimichurri and sprinkle with any pistachio crust remaining on the oven tray.