Stacey Conner - Lamb Rump with pistachio and peppercorns
Chef Stacey Conner’s Lamb Rump with pistachio and peppercorns served with summer greens sheep’s labneh. Get the recipes here.
Ingredients
- 80g unsalted pistachio kernels
- 30g whole white peppercorns ( make sure to grind them before adding to food processer)
- 10g allspice berries
- 40g grated pecorino
- 50g breadcrumbs
- 1 Tbl dijion mustard
- Flakey sea salt
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