Recipes.

Herb + Pistachio Crusted Lamb Rump

By Beef + Lamb Team


Herb + Pistachio Crusted Mini Rump
  • 4 servings
  • Prep - 25 mins
    Cooking - 30 mins
  • Total - 55 mins
Herb + Pistachio Crusted Mini Rump

This Herb + Pistachio Crusted Lamb Rump from the Beef + Lamb Team is a fresh and satiating mid-week dish, with a fresh pea and broad bean dip to go alongside. The fennel salad also adds a flavoursome crunch!  

Servings: 4
Preparation: 25 mins
Cooking: 30 mins

Ingredients

  • 300 g lamb rump.
  • 1/3 cup extra virgin olive oil.
  • 2 tablespoons Dijon mustard.
  • 1/4 cup finely chopped flat-leaf parsley.
  • 2 tablespoons finely chopped thyme.
  • 1 lemon, finely grated.
  • 70 g roughly chopped pistachios.
  • 240 g shelled peas, blanched.
  • 1 1/2 cup shelled broad beans, blanched.

Fennel salad

  • 3 bulbs baby fennel, trimmed.
  • 1 bunch baby red radishes.
  • 2 small red onions.
  • 1/2 cup dill fronds.
  • 1/2 cup flat-leaf parsley leaves.
  • 1/2 cup mint leaves.
  • 1 large lemon, juiced.
  • 2 tablespoons extra virgin olive oil.

Directions

1. Preheat oven to 200°C/400°F/Gas Mark 6. Heat a large frying pan over high heat. Add 1 tablespoon of oil and cook lamb, turning for 5 minutes or until browned all over. Transfer to a plate and stand for 10 minutes or until cool enough to handle.

2. Meanwhile, combine herbs, zest and pistachios in a small bowl and season to taste. Evenly brush tops of rump with mustard and evenly scatter with herb mixture, pressing firming with your hands to secure crust. Transfer lamb to a large oven tray and roast for 25 minutes or until cooked to your liking. Rest for 10 minutes before serving.

3. Meanwhile, using a mandolin or sharp kitchen knife, shave fennel, radish and onion into a large bowl. Add herbs, juice and oil; season to taste and toss well to combine. Stand at room temperature until ready to serve.

4. Process peas and broad beans in a food processor until roughly chopped. Heat remaining oil in a medium frying pan, add crushed pea mixture and cook, stirring, for 6 minutes or until warmed through; season to taste.

5. Divide crushed pea mixture and fennel salad among plates. Slice lamb into three and place on plates.


Note

Cooking tips: 

  • If you do not own a food processor, roughly chop peas and broad peans.
  • Substitute fresh peas and broad beans with frozen.
  • Take the roast out of the oven 15 minutes before cooking to allow it to cook evenly.

This Herb + Pistachio Crusted Lamb Rump from the Beef + Lamb Team is a fresh and satiating mid-week dish, with a fresh pea and broad bean dip to go alongside. The fennel salad also adds a flavoursome crunch!

Ingredients

  • 300 g lamb rump.
  • 1/3 cup extra virgin olive oil.
  • 2 tablespoons Dijon mustard.
  • 1/4 cup finely chopped flat-leaf parsley.
  • 2 tablespoons finely chopped thyme.
  • 1 lemon, finely grated.
  • 70 g roughly chopped pistachios.
  • 240 g shelled peas, blanched.
  • 1 1/2 cup shelled broad beans, blanched.

Fennel salad

  • 3 bulbs baby fennel, trimmed.
  • 1 bunch baby red radishes.
  • 2 small red onions.
  • 1/2 cup dill fronds.
  • 1/2 cup flat-leaf parsley leaves.
  • 1/2 cup mint leaves.
  • 1 large lemon, juiced.
  • 2 tablespoons extra virgin olive oil.

Directions

1. Preheat oven to 200°C/400°F/Gas Mark 6. Heat a large frying pan over high heat. Add 1 tablespoon of oil and cook lamb, turning for 5 minutes or until browned all over. Transfer to a plate and stand for 10 minutes or until cool enough to handle.

2. Meanwhile, combine herbs, zest and pistachios in a small bowl and season to taste. Evenly brush tops of rump with mustard and evenly scatter with herb mixture, pressing firming with your hands to secure crust. Transfer lamb to a large oven tray and roast for 25 minutes or until cooked to your liking. Rest for 10 minutes before serving.

3. Meanwhile, using a mandolin or sharp kitchen knife, shave fennel, radish and onion into a large bowl. Add herbs, juice and oil; season to taste and toss well to combine. Stand at room temperature until ready to serve.

4. Process peas and broad beans in a food processor until roughly chopped. Heat remaining oil in a medium frying pan, add crushed pea mixture and cook, stirring, for 6 minutes or until warmed through; season to taste.

5. Divide crushed pea mixture and fennel salad among plates. Slice lamb into three and place on plates.

Note

Cooking tips: 

  • If you do not own a food processor, roughly chop peas and broad peans.
  • Substitute fresh peas and broad beans with frozen.
  • Take the roast out of the oven 15 minutes before cooking to allow it to cook evenly.

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