Lamb with Mint and Pistachio Gremolata

, from Issue #0. December, 2021
    Lamb with Mint and Pistachio Gremolata

    Let the Greenlea Butcher Shop help inspire your Christmas menu while taking some of the stress out of the holidays. Order before December 19 for pre-Christmas deliveries direct to your door and delight your guests with this gorgeous Lamb with Mint and Pistachio Gremolata. See our website for recipe details. www.greenleabutcher.co.nz

    Makes: 16

    INGREDIENTS

    2 racks of Ovation lamb (approx. 800g)
    2 tbsp. smoked paprika
    Salt and pepper

    GREMOLATA
    2 lemons, zested
    Juice of 1 lemon
    1/2 cup fresh mint leaves, finely chopped
    1/4 cup fresh Italian parsley, finely chopped
    1/2 cup pistachio nuts, roughly chopped
    4 garlic cloves, crushed
    4 tbsp. olive oil
    1/2 tsp. salt

    GARNISH
    50 g pomegranate seeds

    METHOD

    Preheat a BBQ grill to smoking hot and also preheat the oven to 200ºC.

    Season the lamb with smoked paprika, salt and pepper.

    To make the gremolata combine all the ingredients (except pomegranate) in a bowl and mix.

    On the hot BBQ, sear the lamb on all sides until caramelised and then place into the preheated oven for 10 minutes. Remove from the oven and rest for 15 minutes before carving the lamb into cutlets.

    Arrange on a plate and spoon over the Gremolata. Finally, sprinkle over the pomegranate seeds.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.