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Pistachio-crusted lamb with pears, beans, and bacon | Recipe | Kitchen Stories
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Keywords
- puréeing
- easter
- salty
- sweet
- nuts
- main
- pork
- dinner party
- lactose free
- San Pellegrino
- Partner Content
- lamb
- savory
- fruits
- frying
- alcohol
- herbs
- vegetables
- sauteing
- Sponsored
Ingredients
- 1.33 lbs lamb fillet
- 5.33 oz pistachios
- 6 pears
- 17.5 oz black beans (dry)
- 17.5 oz slab bacon
- 1 onion
- 2 bay leaves
- 0.5 tsp black peppercorns
- 0.5 tsp cloves
- 0.33 oz rosemary (divided)
- 0.33 oz thyme (divided)
- 2 shallots
- 7 oz cane sugar
- 2.25 sticks butter (divided)
- 2 cloves garlic (divided)
- 3 cups Port wine
- 3 lemons (divided)
- 0.5 tsp agar-agar
- 6 slices Parma ham
- 10.5 oz white bread (without crust)
- 4.33 oz green beans
- 1 red onion
- 2 tomatoes
- 4.33 oz flageolet beans
- salt
- pepper
- oil for frying
- cress for garnish (i.e. shiso)
- ice cubes for ice bath
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