Lamb Rump with Pistachio Crust
- 1 pack Silver Fern Farms Lamb Rump
- 50g shelled pistachios, roughly chopped
- 3 cloves garlic, finely chopped
- ½ cup breadcrumbs or panko crumbs
- ¼ cup olive oil
- 3 sprigs of fresh rosemary, finely chopped
- 1 lemon, zest and juice
- 1 Tbsp Dijon mustard
- 3 large kumara
- 2 Tbsp olive oil
- 6 cloves garlic, whole
- ½ cup cream
- 8 baby carrots, washed
- 200 g broccolini stems
- 1 Tbsp clear honey, mixed with 2 Tbsp hot water
- Balsamic reduction, to serve
Remove the lamb from the fridge and allow to come to room temperature. Preheat oven to 200*C (fan bake).
Make a crust by mixing pistachios, garlic, breadcrumbs, olive oil, rosemary, lemon juice and zest. Season with salt and freshly ground black pepper.
Brush the lamb with mustard. Heat in a heavy-based frying pan or grill until medium hot. Sear lamb on all sides for 1-2 minutes until beginning to brown. Remove from heat and transfer to an oven rack with an oven tray underneath. Place crust mix on top of lamb and push down to cover. Bake for 10-15 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
Meanwhile, peel kumara, cut into quarters, place in a microwave-proof bowl and cover with water. Microwave for 10 minutes.
Drain and dry kumara, toss with olive oil and transfer to an oven tray lined with baking paper. Roast in the oven, along with second measure of garlic, for 20-30 minutes or until cooked. Remove the skins from the garlic and transfer along with the kumara to a heatproof bowl. Add cream and blend until smooth. Cover.
Meanwhile, place carrots and broccolini on another baking tray lined with baking paper. Drizzle over the liquid honey mix. Roast for 10-15 minutes, until beginning to caramelise and are tender.
Serve the sliced lamb rumps with creamy kumara mash, honey glazed carrots and broccolini. Accompany with extra pistachios and serve with a caramelised balsamic reduction.