Lamb Loins with Pistachio Salsa Verde & Minty Potato Green Salad

Ingredients

• 1 pack Silver Fern Farms Lamb Loin Fillets
• 600g baby new potatoes
• 1½ cups frozen peas
• 1 cup frozen green beans
• 2 Tbsp salted butter
• ½ cup fresh mint, chopped

Pistachio Salsa Verde:

• 1 garlic clove, thinly sliced
• 2 medium shallots, thinly sliced
• 1 cup fresh parsley, chopped
• ½ cup fresh mint, chopped
• ¼ cup lemon juice
• 1 Tbsp capers, roughly chopped
• ½ cup olive oil
• ½ cup pistachios, shelled, toasted and roughly chopped

Method

To prepare the pistachio salsa verde, combine all ingredients and mix well; set aside.

Boil a large pot of salted water, cook potatoes for 17-20 mins until tender but firm. Drain potatoes, slice in half and set aside.

Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Boil a medium pot of salted water and blanch peas for 1 min. Drain and put peas in a bowl of ice-cold water. Cook the green beans for 3 mins, following the same process. Drain and set peas and beans aside.

Melt butter in a pan on med heat. Add potatoes, stirring gently until golden. Stir in peas and beans, remove from heat and add mint.

Season the lamb and brush with oil. Bring a grill pan to med-high heat and cook lamb for 3-4 mins on each side. Remove from heat, cover loosely, and allow to rest for 5 mins before carving across the grain.

Arrange the baby potatoes, peas and green beans on a plate with the lamb. Top with pistachio salsa verde, serve.