Lamb with Mint and Pistachio Gremolata

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Lamb with Mint and Pistachio Gremolata

Serves: Time: 00:30 Skill:
Recipe by Roz McIntosh
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
Preheat a BBQ grill to smoking hot and also preheat the oven to 200ÂșC.

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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