Pistachio Crusted Lamb Cutlets

Ingredients

Lamb cutlets

• 8 x Our Cow Grass Fed Lamb Cutlets
• 1 tbs olive oil
• Salt and black pepper

Pistachio crumb

• ½ cup pistachios
• ¼ cup finely grated Parmesan
• ¼ cup parsley leaves
• 1 tsp lemon zest
• ¼ tsp garlic powder

Mustard coating

• 1.5 tsp Dijon mustard
• 1 tbsp olive oil

Potato stacks

• 1 kg baby potatoes, peeled
• 80 g unsalted butter, melted
• 1 small garlic clove, minced
• 1 tsp lemon zest
• Salt

Pea puree

• 80 g unsalted butter
• 1 garlic clove, minced
• 500 g frozen peas
• 80 ml chicken stock
• Salt

To serve

• 4 handfuls of rocket leaves
• Pomegranate arils
• Olive oil, lemon juice

Method

1. Potato stacks: In the oven to 200°c °C. Butter 4 holes of a large muffin tin. Slice potatoes very thinly using a mandoline. Toss with butter, garlic, lemon zest and salt. Layer into muffin tin, pressing down firmly.

Cover loosely with foil and bake for 30 minutes.

Remove foil, increase oven to 220°c, and bake 15 – 25 minutes until lightly golden and the potatoes are tender.

Leave the potato stacks in the tin to rest while preparing and cooking the lamb. Do not remove until ready to serve.

2. Prepare the lamb

Remove the lamb from the fridge 30 minutes before cooking. Trim excess fat and pat dry. Blitz pistachios, Parmesan, parsley, lemon zest and garlic powder until finely chopped. Transfer the pistachio mixture to a shallow plate.

Mix Dijon mustard and olive oil. Brush a thin layer over the lamb and press firmly into the pistachio crumb.

3. Pea puree (make while potatoes finish browning in the oven)

Melt butter in a saucepan over medium heat. Add garlic and cook gently for 1 minute. Tip frozen peas into a colander and pour over boiling water to thaw briefly. 

Add peas and stock, bring to the boil and cook 2 minutes or until just tender. Blend until rustic or smooth, season lightly and keep warm.

4. Cook lamb

Heat 1 tbsp olive oil in a frying pan over medium-high heat. Sear the lamb 2-3 minutes per side until the crumb is golden. Transfer to a rack and finish in the oven at 200°. For 3-5 minutes, or until just cooked and still pink inside. Rest briefly.

5. To serve

Carefully flip the potato stacks onto a board or flat plate, then turn upright and plate immediately while hot. Spoon pea puree onto plates. Add one potato stack and 2 lamb cutlets per serve. Add rocket, scatter pomegranate, and finish with a little olive oil and lemon juice.