Lamb Loin Fillets with Pistachio, Mint and Parsley Crust

• 1 pack Silver Fern Farms Lamb Loin Fillets
• 1 tsp Dijon mustard
• ¼ cup pistachio nuts, chopped
• ¼ cup panko breadcrumbs
• ¼ cup parsley, chopped
• 2 Tbsp mint, chopped
• 1 tsp lemon zest
• 1  garlic clove, crushed
• 2 Tbsp olive oil
• Serve with; roast vine tomatoes, honey glazed baby carrots and green beans

Method

Preheat the oven to 200°C.

Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging and allow to rest at room temperature for 10 mins. Spread a thin layer of Dijon mustard all over the fillets. Season with salt and pepper.

Place the pistachio nuts, breadcrumbs, parsley, mint, lemon zest, garlic and 1 Tbsp of the olive oil into a bowl and mix to combine. Season with salt and pepper.

Coat lamb with the pistachio mixture then place on a baking dish lined with baking paper. Drizzle the remaining olive oil over the lamb. Roast in the preheated oven for 9-10 mins for med-rare. Remove the lamb from the oven, set aside, and cover loosely with foil for 5-10 mins to rest.

Slice the lamb and serve with the tomatoes, carrots and green beans.