Pistachio Crusted Lamb Chops

with Cauliflower Mash and Broccolini

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Trim the broccolini stems. Peel and mince the garlic. Add the pistachios, thyme and salt to a pestle and mortar and grind them to a crumb. Finely chop the chives. Separate the cauliflower into florets. Add the trimmed broccolini and garlic to a baking tray with the oil and a pinch of salt. Set aside. 

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2 Cook

Heat a non-stick pan over a high heat. Season the lamb racks with salt and oil. Add the lamb racks to the hot pan with the fatty side facing down. Cook for 4-6 min until the fat is rendered and brown. Transfer the racks to the broccolini tray. Reserve the pan. Brush the fatty side of the lamb racks with the Dijon mustard. Top with the pistachio crumb and press down. Roast everything for 15 min. 

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3 Boil cauliflower

Meanwhile, bring a pot of salted water to a boil and add the cauliflower. Boil for 10 min or until tender.

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4 Pan sauce

Meanwhile, discard any excess lamb fat from the reserved pan. Return the pan to a medium-high heat, add the beef stock, Worcestershire and grainy mustard. Cook for 3-5 min or until the sauce starts to thicken. Whisk in the butter. Set aside. 

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5 Mash

Drain the cooked cauliflower and return it to the pan with the cream cheese. Mash with a potato masher or blitz with a hand-held blender until smooth. Add the chopped chives to the cauliflower. Season generously with salt. Keep covered until serving.

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6 Serve

Allow the lamb racks to rest for 5 min before slicing them. Spread the cauliflower mash onto plates and place the broccolini on top. Add the sliced lamb racks and serve the pan sauce on the side.

Tips for fussy eaters

Serve their lamb chops well done.

Pro tip

Short on time? Cut the lamb rack into individual cutlets for a faster cooking time.

Enjoy these lamb racks covered in a nutty pistachio crust infused with thyme and Dijon mustard.

Cooking Time: 45 min

Equipment Required: Pestle & Mortar, Food processor

Cals 371 · Prot 13 · Carbs 23 · Fat 26

Gluten-Free

Ingredients

Number of people

Lamb

Peeled pistachios 20 Grams
Dried thyme 2 Grams
Salt 0.5 Tsp
Dijon mustard 6 Grams

Broccolini

Tenderstem broccoli 150 Grams
Garlic cloves 2 Pieces
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

Cauliflower mash

Cauliflower 400 Grams
Fresh chives 15 Grams
Cream cheese 80 Grams
Salt 0.5 Tsp

Pan sauce

Beef stock 150 ML
Worcestershire sauce 15 Grams
Wholegrain mustard 15 Grams
Salted butter 20 Grams

Enjoy these lamb racks covered in a nutty pistachio crust infused with thyme and Dijon mustard.

Cooking Time: 45 min

Equipment Required: Pestle & Mortar, Food processor

Cals 371 · Prot 13 · Carbs 23 · Fat 26

Gluten-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Trim the broccolini stems. Peel and mince the garlic. Add the pistachios, thyme and salt to a pestle and mortar and grind them to a crumb. Finely chop the chives. Separate the cauliflower into florets. Add the trimmed broccolini and garlic to a baking tray with the oil and a pinch of salt. Set aside. 

photo

2 Cook

Heat a non-stick pan over a high heat. Season the lamb racks with salt and oil. Add the lamb racks to the hot pan with the fatty side facing down. Cook for 4-6 min until the fat is rendered and brown. Transfer the racks to the broccolini tray. Reserve the pan. Brush the fatty side of the lamb racks with the Dijon mustard. Top with the pistachio crumb and press down. Roast everything for 15 min. 

photo

3 Boil cauliflower

Meanwhile, bring a pot of salted water to a boil and add the cauliflower. Boil for 10 min or until tender.

photo

4 Pan sauce

Meanwhile, discard any excess lamb fat from the reserved pan. Return the pan to a medium-high heat, add the beef stock, Worcestershire and grainy mustard. Cook for 3-5 min or until the sauce starts to thicken. Whisk in the butter. Set aside. 

photo

5 Mash

Drain the cooked cauliflower and return it to the pan with the cream cheese. Mash with a potato masher or blitz with a hand-held blender until smooth. Add the chopped chives to the cauliflower. Season generously with salt. Keep covered until serving.

photo

6 Serve

Allow the lamb racks to rest for 5 min before slicing them. Spread the cauliflower mash onto plates and place the broccolini on top. Add the sliced lamb racks and serve the pan sauce on the side.

Tips for fussy eaters

Serve their lamb chops well done.

Pro tip

Short on time? Cut the lamb rack into individual cutlets for a faster cooking time.

Ingredients

Number of people

Lamb

Peeled pistachios 20 Grams
Dried thyme 2 Grams
Salt 0.5 Tsp
Dijon mustard 6 Grams

Broccolini

Tenderstem broccoli 150 Grams
Garlic cloves 2 Pieces
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

Cauliflower mash

Cauliflower 400 Grams
Fresh chives 15 Grams
Cream cheese 80 Grams
Salt 0.5 Tsp

Pan sauce

Beef stock 150 ML
Worcestershire sauce 15 Grams
Wholegrain mustard 15 Grams
Salted butter 20 Grams
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