Ingredients
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1 pack Silver Fern Farms Lamb Steaks
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1 tsp Dijon mustard
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¼ cup chopped pistachio nuts
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¼ cup panko breadcrumbs
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¼ cup chopped parsley
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2 Tbsp chopped mint
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1 tsp lemon zest
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1 clove of garlic, crushed
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2 Tbsp olive oil
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Serve with; roast vine tomatoes, honey glazed baby carrots and green beans
General
Method
Step 1
Preheat the oven to 392°F. Remove the Silver Fern Farms Lamb Steaks from the pack and allow to rest for 10 minutes at room temperature. Spread a thin layer of Dijon mustard all over the steaks. Season with salt and pepper.
Step 2
Place the pistachio nuts, breadcrumbs, parsley, mint, lemon zest, garlic and 1 Tbsp of the olive oil into a bowl and mix to combine. Season with salt and pepper.
Step 3
Coat each lamb steak with the pistachio mixture then place on a baking dish lined with baking paper. Drizzle the remaining olive oil over the lamb. Roast in the preheated oven for 9-10 minutes for medium-rare. Remove the lamb from the oven, set aside, and cover loosely with foil for 5-10 minutes to rest.
Step 4
Slice the lamb and serve with the tomatoes, carrots and green beans.
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