Lamb Loins with Pistachio Salsa Verde & Minty Potato Green Salad

Instructions

Preparing the Loin of Lamb from the Rack

1. Remove defrosted Silver Fern Farms Lamb Loin Rack from the fridge and packaging and allow to bloom at room temperature for 10 mins.
2. Place the lamb rack on a chopping board.
3. Use a knife to gently cut around the loin, separating it from the bone.
4. Carefully pull the loin away from the bone using your hands.
5. Trim off any sinew and excess fat from the loin with a sharp knife.
6. Season the lamb and brush with oil. Bring a grill pan to med-high heat and cook lamb for 3-4 mins on each side. Remove from heat, cover loosely, and allow to rest for 5 mins before carving across the grain.

Preparing the other components & assembling the dish

1. To prepare the pistachio salsa verde, combine all ingredients and mix well; set aside.
2. Boil a large pot of salted water, cook potatoes for 17-20 mins until tender but firm. Drain potatoes, slice in half and set aside.
3. Boil a medium pot of salted water and blanch peas for 1 min. Drain and put peas in a bowl of ice-cold water. Cook the green beans for 3 mins, following the same process. Drain and set peas and beans aside.
4. Melt butter in a pan on med heat. Add potatoes, stirring gently until golden. Stir in peas and beans, remove from heat and add mint.
5. Arrange the baby potatoes, peas and green beans on a plate with the lamb. Top with pistachio salsa verde, serve.

Serves: 3  |  Preparation time: 20 minutes  |  Cooking time: 11-30 minutes