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.
Shop Ingredients
Pepper and Me Lemon & Herb Crumb 200gm
Panko crumb base is seasoned with basil, dill, pepper and lemon with a touch of tarragon. Please note: this product contains
A Taste Of Paris - Espelette French Chilli Pepper Organic Mustard 190gm
Organic Mustard. 190gm.
Silver Fern Farms Lamb Loin Fillets 340gm
Silver Fern Farms lamb is vacuum packed and can be refrigerated for up to 30 days. Fail safe cooking instructions,
