Herb & pistachio crusted mini lamb rump | Lamb and Beef

Ingredients

• 80ml (1/3 cup) Extra virgin olive oil
• 4 x 300g Mini Lamb Rump, cap off, trimmed
• 2 tbs Dijon mustard
• ¼ cup Finely chopped flat-leaf parsley
• 2 tbs Finely chopped thyme
• 1 Lemon, finely grated
• 70g (½ cup) Roughly chopped pistachios
• 240g (1½ cup) Shelled peas, blanched
• 1½ cups Shelled broad beans, blanched
• Fennel Salad
• 3 bulbs Baby fennel, trimmed
• 1bn Baby red radishes, trimmed
• 2 small Red onions
• ½ cup Picked dill fronds
• ½ cup Picked small flat-leaf parsley leaves
• ½ cup Small picked mint leaves
• 1 large Lemon juiced
• 2 tbs Extra virgin olive oil