Lamb with Mint and Pistachio Gremolata
Let the Greenlea Butcher Shop help inspire your Christmas menu while taking some of the stress out of the holidays. Order before December 19 for pre-Christmas deliveries direct to your door and delight your guests with this gorgeous Lamb with Mint and Pistachio Gremolata. See our website for recipe details. www.greenleabutcher.co.nz
Makes: 16
INGREDIENTS
2 racks of Ovation lamb (approx. 800g)
2 tbsp. smoked paprika
Salt and pepper
GREMOLATA
2 lemons, zested
Juice of 1 lemon
1/2 cup fresh mint leaves, finely chopped
1/4 cup fresh Italian parsley, finely chopped
1/2 cup pistachio nuts, roughly chopped
4 garlic cloves, crushed
4 tbsp. olive oil
1/2 tsp. salt
GARNISH
50 g pomegranate seeds
METHOD
Preheat a BBQ grill to smoking hot and also preheat the oven to 200ºC.
Season the lamb with smoked paprika, salt and pepper.
To make the gremolata combine all the ingredients (except pomegranate) in a bowl and mix.
On the hot BBQ, sear the lamb on all sides until caramelised and then place into the preheated oven for 10 minutes. Remove from the oven and rest for 15 minutes before carving the lamb into cutlets.
Arrange on a plate and spoon over the Gremolata. Finally, sprinkle over the pomegranate seeds.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!