Pistachio Crusted Lamb Chops

Name: Pistachio Crusted Lamb Chops with Cauliflower Mash and Broccolini
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 20 Grams of Peeled pistachios; 2 Grams of Dried thyme; 1 Tsp of Salt; 6 Grams of Dijon mustard; 150 Grams of Tenderstem broccoli; 2 Pieces of Garlic cloves; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 400 Grams of Cauliflower; 15 Grams of Fresh chives; 80 Grams of Cream cheese; 1 Tsp of Salt; 150 ML of Beef stock; 15 Grams of Worcestershire sauce; 15 Grams of Wholegrain mustard; 20 Grams of Butter

with Cauliflower Mash and Broccolini

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

Cals 356 · Prot 14 · Carbs 21 · Fat 24

Gourmet

Low Carb

45 min

Pistachio Crusted Lamb Chops with Cauliflower Mash and Broccolini

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

Cals 356 · Prot 14 · Carbs 21 · Fat 24

Gourmet

Low Carb

Ingredients

Lamb

Peeled pistachios 2*

20 Grams

Dried thyme

2 Grams

Salt

0.5 Tsp

Dijon mustard 13*

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 4*

80 Grams

Salt

0.5 Tsp

Pan sauce

Beef stock 15*

150 ML

Worcestershire sauce 6*11*

15 Grams

Wholegrain mustard 13*

15 Grams

Butter 4*

20 Grams

Allergens

*2 Tree Nuts, *13 Mustard, *4 Milk, *15 Celery, *6 Fish, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1484 / 356
Fats (g)	24
of which saturated (g)	13
Carbohydrates (g)	21
of which sugars (g)	9.4
Fibers (g)	7.7
Proteins (g)	14.2
Salt (g)	44.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

3 Boil cauliflower

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

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.

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.

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.

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