Lamb with Mint and Pistachio Gremolata
Let the Greenlea Butcher Shop help inspire your Christmas menu while taking some of the stress out of the holidays. Order before December 19 for pre-Christmas deliveries direct to your door and delight your guests with this gorgeous Lamb with Mint and Pistachio Gremolata. See our website for recipe details. www.greenleabutcher.co.nz
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
METHOD
Preheat a BBQ grill to smoking hot and also preheat the oven to 200ºC.
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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.