Mint and pistachio lamb noisettes
2
( Serves 4 )
Publication: NZ Woman's Weekly
19/7/2009
Ingredients
| 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 |
Directions
- 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.
http://www.bite.co.nz/recipe/2676/Mint-and-pistachio-lamb-noisettes/
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