In this recipe the pistachio and coriander crust enhances the flavour of the lamb,
giving it an air of sophistication.
Prep: 10 minutes
Cook: 30 minutes
Pistachio Crusted Lamb
100g Pistachios, (shelled)
2 tablespoons all purpose flour
100g fresh breadcrumbs
2 tablespoons of chopped coriander
pinch maldon salt and freshly ground black pepper
2 tablespoons milk
3 x 6 rib best end of lamb prepared for roasting
Preheat oven to 200C.
To Prepare: Finely grind pistachios in a processor. Mix with
breadcrumbs, coriander and seasoning in a large bowl.
To Cook: Heat oil in frying pan, add lamb and cook until brown on
both sides. Place the flour on a plate and season it with a little salt and pepper.
Press the lamb in the flour. Beat egg in a small bowl. Brush with egg mix and press
breadcrumb mixture on top to coat.
Place the lamb on an oven tray and put the oven and cook for around 30 minutes
(check temperature in centre with thermometer).
To Serve: Cut lamb into cutlets and garnish with coriander. Serve
with minted new potatoes and a mixed leaf salad or green vegetables of your