Pistachio and lemon crusted Lamb Backstraps - Donna Hay

Pistachio and lemon crusted Lamb Backstraps - Donna Hay

Serves 12


Preparation Method

Ask the Provenance Village Butcher team for 8 x 300g lamb backstraps (boneless loin). Preheat oven to 180ºC/355ºF. Place 4 cloves of crushed garlic, 2 tablespoons of finely grated lemon rind, 140g of chopped pistachio kernels, cup chopped flat-leaf parsley leaves, cup chopped mint leaves, and sea salt and cracked black pepper to taste in a bowl and stir to combine. Tie the lamb with string and brush with 40ml of olive oil. Press the pistachio mixture onto the lamb to create a crust and drizzle with a further 40ml of oil. Roast for 10–12 minutes or until the lamb is cooked to your liking. Delicious served with celeriac gratin.  

Celeriac gratin

Preheat oven to 180ºC/355ºF. Peel and thinly slice 4 x 450g celeriac* and 4 x 350g sebago (starchy) potatoes. Layer the celeriac and potato with 6 thinly sliced cloves of garlic, 750ml of pouring (single) cream, sea salt and cracked black pepper in a 2.5 litre-capacity, 20cm x 30cm baking dish and bake for 1 hour or until golden. Slice into 12 pieces and serve with the pistachio and lemon crusted lamb. Serves 12. 

Place the sliced celeriac in a bowl of water with lemon to stop if from browning.