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BONE IN LAMB LOINS WITH ROSEMARY AND PISTACHIOS
INGREDIENTS
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DIRECTIONS
Season the lamb loins with salt and pepper and sear in a pan with a little olive oil until they obtain a brown crust. In a mortar squish the peanuts along with the rosemary and spread the mixture into a pan. Mix the mustard with honey and spread the mix onto the meat. Place the meat on the pan and cover both sides with the peanut mixture. Bake in preheated oven at 200ºC for about 15 minutes.
In the pan used for searing the meat mix the butter with the stock and stir till it melts. Place the lamb on the plater, pour over the sauce and garnish with orange slices.