Lamb Rump with Pistachio Crust Recipe
Lamb Rump with Pistachio Crust: tender lamb with a golden, nutty coating, ideal for a special dinner. Recipe idea from J&C Pisani.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jcpisani.com.
Cooking tools:
- Oven
- Stove
- Heavy-based frying pan
- Baking sheet
- Parchment paper
- Microwave
- Microwave-proof bowl
- Colander
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Blender
- Tongs
- Spoon
- Whisk
- Microplane
- Serving platter
- Cooling rack
- Kettle
- Saucepan
Ingredients
- 1 pack Silver Fern Farms Lamb Rump
- 50g shelled pistachios, roughly chopped
- 3 cloves garlic, finely chopped
- ½ cup breadcrumbs or panko crumbs
- ¼ cup olive oil
- 3 sprigs of fresh rosemary, finely chopped
- 1 lemon, zest and juice
- 1 Tbsp Dijon mustard
- 3 large kumara
- 2 Tbsp olive oil
- 6 cloves garlic, whole
- ½ cup cream
- 8 baby carrots, washed
- 200 g broccolini stems
- 1 Tbsp clear honey, mixed with 2 Tbsp hot water
- Balsamic reduction, to serve
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