Lamb Rump with Pistachio Crust Recipe | J&C Pisani

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