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@foodstylist's Lamb loin fillets with pistachio, preserved lemon and nori seaweed crust
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Serve with a coriander chickpea mash, baby roasted harissa aubergines and honey and coriander carrots
4 lamb loin fillets
1 small bunch of mint, leaves picked
1 clove garlic
70g shelled unsalted pistachios
1 sheet of nori seaweed
90g preserved lemons
1. Prepare the crust- Preheat the oven to 180 Celsius. Add the nori seaweed to a food processor and wiz until finely chopped. Add the picked mint, garlic and pistachios to the processor and wiz until coarsely chopped and a little sticky. Remove from the processor and put to one side.
2. Make a paste from the preserved lemons- Add the preserved lemons to the food processor and wiz until a paste forms, you may need to add a splash of olive oil to loosen the mixture.
3. Coat the lamb- Trim of the fatty layer that sits on top of the lamb and discard, season all over with a little salt and pepper. Lay the loins on a metal tray lined with foil and spread each with a little of the preserved lemon mixture, top with the pistachio mixture patting it down gently to form a crust. Drizzle each lamb loin with a little olive oil.
4. Roast the lamb- Place the lamb in the oven and roast for 12 minutes for a succulent pink!
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This recipe was first published in March 2016.