Stacey Conner - Lamb Rump with pistachio and peppercorns

Name: Stacey Conner - Lamb Rump with pistachio and peppercorns
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; 120g peas; 150g sugar snaps; 100g broad beans; 100g zucchini flowers (optional can just use zucchinis); 4 x lamb rumps 250g portions; 20g mint leaves; Flakey sea salt / Black pepper; 150ml extra virgin olive oil; 50ml chardonnay vinegar; 5g flakey sea salt; 1/2 bunch mint finely chopped; 200ml champange or chadonnay vinegar; 1/2 c sugar; 1 leave geleatine soaked in cold water; 200g sheeps yoghurt; salt/ pepper; lemon zest; 20ml olive oil

www.lifeonthepass.com

Chef Stacey Conner’s Lamb Rump with pistachio and peppercorns served with summer greens sheep’s labneh. Get the recipes here.

View full recipe on www.lifeonthepass.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.lifeonthepass.com.

Share this recipe:

Cooking tools:

Food processor
Mortar and pestle
Kitchen scale
Microplane
Grater
Fine-mesh sieve
Pastry brush
Roasting pan
Skillet
Saucepan
Pot
Oven
Stove
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Colander
Slotted spoon
Tongs
Spoon
Plate
Refrigerator

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
120g peas
150g sugar snaps
100g broad beans
100g zucchini flowers (optional can just use zucchinis)
4 x lamb rumps 250g portions
20g mint leaves
Flakey sea salt / Black pepper
150ml extra virgin olive oil
50ml chardonnay vinegar
5g flakey sea salt
1/2 bunch mint finely chopped
200ml champange or chadonnay vinegar
1/2 c sugar
1 leave geleatine soaked in cold water
200g sheeps yoghurt
salt/ pepper
lemon zest
20ml olive oil