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Mint and pistachio lamb noisettes
( SERVES 4 )

NZ Woman's Weekly

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2 Tbsp	Dijon mustard
12	Lamb chops, mid-loin
2 cloves	Garlic, crushed
¼ cup	Parsley, chopped
¼ cup	Fresh mint, chopped
¼ cup	Pistachio nuts, chopped
1	Salt & freshly ground pepper, to season
3 Tbsp	Oil
1	Relish, red pepper, to serve

Preheat oven to 230 degC.
Cut meat away from the bone and roll the chops into noisettes, securing with a skewer. Spread each noisette with mustard.
Mix garlic, parsley, mint, pistachio nuts, oil, salt and pepper.
Press nut mixture onto the noisettes.
Cook for 10 minutes in oven, or on a barbecue on high heat for 10 to 15 minutes.
Cover with foil and rest dish for 10 minutes before serving.
Serve with kumara wedges, green salad and red pepper relish or jelly.