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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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