Main + Sides: Pistachio-Crusted Lamb Rump

Nutrition per serve

Ingredients

• 300g chat potatoes
• 1pcs zucchini
• 20g pistachios
• 25g parmesan
• 40g panko breadcrumbs
• 10g Italian seasoning
• 300g lamb rump
• 150g peas
• 50g feta
• 1bunch mint
• 50g baby spinach leaves
• 20g dried currants
• 25ml French vinaigrette
• 50g horseradish dressing
• 15ml olive oil
• 10ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Halve the unpeeled potatoes, quartering any larger ones. Cut the zucchini into 4cm-thick rounds. Finely chop the pistachios. Finely grate the parmesan. Combine the pistachios, breadcrumbs and half the Italian seasoning* in a bowl.
2. Step 2 — Roast potatoes
   Scatter the parmesan evenly over one side of a lined tray. Arrange the potato, cut-side down, on the parmesan. Put the zucchini on the remaining side. Drizzle the potato and zucchini with 2 tsp olive oil and season generously with salt and pepper. Roast on the lower oven shelf for 25-30 mins until the potatoes are golden and tender.
3. Step 3 — Brown lamb
   Meanwhile, drizzle the lamb with 2 tsp olive oil and season with salt and pepper. Heat a medium frypan over high heat until hot. Cook the lamb, turning regularly, for 4 mins or until browned. Transfer to the remaining lined tray. Spread the lamb with 2 tsp dijon mustard, then scatter evenly with the pistachio crumbs, pressing the crumbs on to coat.
4. Step 4 — Roast lamb
   Roast the lamb on the upper shelf for 10-13 mins for medium-rare, or until cooked to your liking. Remove from the oven and rest for 8 mins. Bring a small saucepan of water to the boil. Add the peas and cook for 2 mins or until tender. Drain, then rinse under cold water to cool.
5. Step 5 — Toss salad and serve up
   Crumble the feta. Pick the mint leaves, discarding the stems. Toss the feta, spinach, peas, currants (see Kitchen hack) and vinaigrette in a bowl. Season with salt and pepper. Slice the lamb. Divide the lamb, potatoes, zucchini and salad among plates. Scatter with the mint and serve with the horseradish dressing. Enjoy!
6. Step 6 — Kitchen hack
   If you have time, while the lamb is roasting, soak your currants in a bowl of warm water to soften them and make them more plump and flavoursome.

Allergens

Sulfit, Pistachio, Milch, Gluten, Wheat, Eier