Pistachio and Coriander Crusted Lamb

Pistachio and Corrainder Crusted Lamb

In this recipe the pistachio and coriander crust enhances the flavour of the lamb, giving it an air of sophistication.

6 Portions
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
  • 1 egg
  • 3 x 6 rib best end of lamb prepared for roasting


  1. Preheat oven to 200C.
  2. To Prepare: Finely grind pistachios in a processor. Mix with breadcrumbs, coriander and seasoning in a large bowl.
  3. 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.
  4. Place the lamb on an oven tray and put the oven and cook for around 30 minutes (check temperature in centre with thermometer).
  5. 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 choice.