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Pistachio Crusted Lamb Loin Fillets with Beetroot Confit
340g of lamb loin fillets ¼ 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 ½ tsp five-spice powder salt and ground black pepper ½ cup water
© Annabel Langbein Media
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.
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