Recipe
Herb and pistachio crusted lamb rump
This lamb mini roast is the perfect mid-week meal.
- Serves 4
- Prep Time 25 mins
- Cooking Time 30mins
Ingredients
- Serves 4
Fennel salad
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- Preheat oven to 200°C. Heat a large frying pan over high heat. Add 1 tablespoon of oil and cook lamb, turning for 5 minutes or until browned all over. Transfer to a plate and stand for 10 minutes or until cool enough to handle.
- Meanwhile, combine herbs, zest and pistachios in a small bowl and season to taste. Evenly brush tops of rump with mustard and evenly scatter with herb mixture, pressing firmly with your hands to secure crust. Transfer lamb to a large oven tray and roast for 25 minutes or until cooked to your liking. Rest for 10 minutes before serving.
- Meanwhile, using a mandolin or sharp kitchen knife, shave fennel, radish and onion into a large bowl. Add herbs, juice and oil; season to taste and toss well to combine. Stand at room temperature until ready to serve.
- Process peas and broad beans in a food processor until roughly chopped. Heat remaining oil in a medium frying pan, add crushed pea mixture and cook, stirring, for 6 minutes or until warmed through; season to taste.
- Divide crushed pea mixture and fennel salad among plates. Slice lamb into three and place on plates.
Tips
- If you do not own a food processor, roughly chop peas and broad beans.
- Mandolins are available from supermarkets and specialty food shops.
- Substitute fresh peas and broad beans with frozen.
- Take the roast out of the oven 15 mins before cooking to allow it to cook evenly.
- Use a meat thermometer to check when you lamb is done (medium recommended)
- When trimming your fennel, reserve any nice fronds to toss through your salad.
- Lamb mini roasts or racks can be used instead of lamb rump.
- Leave lamb to rest once it comes out of the oven to allow juices to redistribute throughout the roast.