Lamb Loin Fillets with Pistachio, Mint and Parsley Crust
- Preparation Time: 15 mins
- Serves: 3-4
- Cooking Time: 10 mins
- Ready Time: 25 mins
- Cooking Method: Searing
- Difficulty: easy
1 pack Silver Fern Farms Lamb Loin Fillets
1 tsp Dijon mustard
¼ cup chopped pistachio nuts
¼ cup panko breadcrumbs
¼ cup chopped parsley
2 Tbsp chopped mint
1 tsp lemon zest
1 clove of garlic, crushed
2 Tbsp olive oil
Serve with; roast vine tomatoes, honey glazed baby carrots and green beans
Preheat the oven to 200°C. Remove the Silver Fern Farms Lamb Loin Fillets from the pack and allow to rest for 10 minutes at room temperature. Spread a thin layer of Dijon mustard all over the fillets. Season with salt and pepper.
Place the pistachio nuts, breadcrumbs, parsley, mint, lemon zest, garlic and 1 Tbsp of the olive oil into a bowl and mix to combine. Season with salt and pepper.
Coat each lamb fillet with the pistachio mixture then place on a baking dish lined with baking paper. Drizzle the remaining olive oil over the lamb. Roast in the preheated oven for 9-10 minutes for medium-rare. Remove the lamb from the oven, set aside, and cover loosely with foil for 5-10 minutes to rest.
Slice the lamb and serve with the tomatoes, carrots and green beans.
Recipe supplied by Silver Fern Farms.
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Pepper and Me Lemon & Herb Crumb 200gm
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Silver Fern Farms Lamb Loin Fillets
Silver Fern Farms lamb is vacuum packed and can be refrigerated for up to 30 days. Fail safe cooking instructions,
