Pistachio crusted lamb lollipop with pomegranate and mint salad
WOW your guest with this over-the-top lollipop pop, packed with flavour and oh so fun!
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Ingredients
1 rack
lamb, frenched
1 oz
Dijon mustard
3 oz
pistachio crust, (1oz bread crumb, 2oz pistachio, big pinch parsley blended)
to taste
salt
to taste
pepper
Pomegranate mint salad
1/2
seeded pomegranate
1/2 bunch
chopped mint
1 handful
chopped parsley
1 splash
olive oil
1 squeeze
lime
to taste
salt
to taste
pepper
Instructions
Serves 8 appetizers
Cook time 10 minutes
Rest time 6 minutes
Special tools butcher twine, cast iron pan
- Trim the fat down to the top of the eye of the rack. Scrap off excess fat with a knife or pull off with butcher twine.
- Season heavy with salt and pepper and sear backside down in hot cast iron pan. When golden turn onto fat cap and place in oven at 450 degrees. Roast for 7-9 minutes, when the eye starts to push back remove and let rest for 6 minutes.
- Brush with mustard and crust with pistachio.
- Carve between the bones and place on platter.
- For the salad toss fresh pomegranate with herbs and olive oil. A squeeze of lime and salt and pepper. Place on lamb lollipop and serve.