«

»

Lamb Backstrap with Mint & Pistachio Pesto

The most important step in this recipe is to pour yourself a good Hunter Valley Shiraz, take a seat at the table and enjoy!
Servings
4 people
Servings
4 people
The most important step in this recipe is to pour yourself a good Hunter Valley Shiraz, take a seat at the table and enjoy!
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Remove lamb from fridge, drizzle with oil and season, set aside. In a food processor add pistachios, mint leaves, garlic and parmesan, process adding oil in a thin stream until you have a glossy puree consistency. Season lightly,add lemon zest, drizzle through honey and adjust to taste, set aside. Cook lamb in a pre-heated pan till cooked to your liking, rest for 5 minutes. Slice lamb diagonally and serve with pesto.
Recipe Notes

Buy pistachios in their shell, they have so much more flavour then pre- shelled.

The parmesan should also be grated from the block not pre-grated.

This dish is great served with baked potatoes or creamy mash and veg of your choice.

Share this Recipe