Pistachio-Crusted Lamb Loin Fillets with Beetroot Confit

• 340g packet Silver Fern Farms lamb loin fillets (2)
• 1/4 cup very finely chopped pistachios
• finely grated zest of 1 lemon
• salt and ground black pepper
• 1 egg white
• 300g fresh spinach, tough stalks removed
• a splash of olive oil
• 4 tsp boutique extra virgin olive oil

Beetroot Confit

• 2 medium (200g) beetroot
• 2 bay leaves
• a sprig of mint
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tbsp sugar
• 1/2 tsp five-spice powder
• salt and ground black pepper
• 1/2 cup water

To make the crust, mix pistachios and lemon zest together with a little salt and pepper on a chopping board. Lightly whisk the egg white in a shallow dish. Coat the lamb fillets in the egg white, shaking off any excess, then roll them in the pistachio mixture to coat.

Place the lamb on a roasting dish covered with baking paper for easy clean-up. It can be prepared ahead to this point, stored in the fridge for up to 8 hours and brought back to room temperature for 30 minutes before cooking.

To cook the lamb, preheat the oven to 240C. When the oven is super-hot, roast lamb until cooked to your liking (8 minutes for  medium-rare). Remove from the oven, cover and rest for 5-10 minutes.

To prepare the Beetroot Confit, peel and grate the beetroot and place in a pot with bay leaves and mint, olive oil, red wine vinegar, sugar, five-spice powder, salt, pepper and water. Cover and simmer until the liquids have evaporated (about 10 minutes). Lift out bay leaves and mint. Beetroot Confit keeps for 2-3 days in the fridge and reheats well.

Just before serving, place washed spinach into a pan with a splash of olive oil and a little salt and pepper. Cover and cook until wilted (about 1 minute).

Divide wilted spinach between 4 heated plates and top each plate with a mound of Beetroot Confit. Angle-slice each lamb loin fillet into about 12 slices and lift about six slices onto each plate. Drizzle each plate with 1 tsp boutique extra virgin olive oil and serve.

Accompany with new potatoes and lightly cooked broccoli.