Lamb with mint and pistachio gremolata
Festive lamb rack recipe
4
Serves
15 mins
Prep Time
15 mins
Cook Time
Recipe author
Roz McIntosh
This barbecued lamb recipe, sees lamb chops topped with a mint and pistachio gremolata makes for a fast and stunning meal. Sprinkle over pomegranate seeds for a festive touch that will look amazing at Christmas. Whether you are looking for a Holiday-worthy feast or a quick weeknight dinner, this lamb recipe is the way to go! The recipe makes sixteen.
Recipe courtesy of Greenlea Butcher Shop.
This barbecued lamb recipe, sees lamb chops topped with a mint and pistachio gremolata makes for a fast and stunning meal. Sprinkle over pomegranate seeds for a festive touch that will look amazing at Christmas. Whether you are looking for a Holiday-worthy feast or a quick weeknight dinner, this lamb recipe is the way to go! The recipe makes sixteen.
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Ingredients
Lamb
2 Quality Mark lamb racks
approx. 800g
2 Tbsp smoked paprika
salt
to season
to season black pepper
to season
Gremolata
2 lemons
zested
3 Tbsp lemon juice
approx. 1 lemon
1⁄2 cup mint leaves
finely chopped
1⁄2 cup pistachio nuts
roughly chopped
¼ cup Italian parsley
finely chopped
4 garlic cloves
crushed
4 Tbsp olive oil
1⁄2 tsp salt
Garnish
50g pomegranate seeds
Method
For the Lamb
1
Let lamb racks get to room temperature then remove any silver skin from the top.
2
Preheat a BBQ grill to smoking hot and also preheat the oven to 200ºC.
3
Season the lamb with smoked paprika, salt and pepper.
4
Make the gremolata by combining all the ingredients (except pomegranate) in a bowl and mixing.
5
On the hot BBQ, sear the lamb on all sides until caramelised.
6
Place the lamb racks into the preheated oven for 10 minutes.
Start Timer
7
Remove from the oven and rest for 15 minutes before carving the lamb into cutlets.
Start Timer
8
Arrange on a plate and spoon over the Gremolata.
9
Finally, sprinkle over the pomegranate seeds.
