Lamb with mint and pistachio gremolata
Festive lamb rack recipe
Serves
4
Prep Time
15 mins
Cook Time
15 mins
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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ShareIngredients
2 Quality Mark lamb racks
approx. 800g2 Tbsp smoked paprika
kosher salt
to seasonto season black pepper
to season
2 lemons
zested3 Tbsp lemon juice
approx. 1 lemon1⁄2 cup mint leaves
finely chopped1⁄2 cup pistachio nuts
roughly chopped¼ cup Italian parsley
finely chopped4 garlic cloves
crushed4 Tbsp olive oil
1⁄2 tsp kosher salt
50g pomegranate seeds
Method
Let lamb racks get to room temperature then remove any silver skin from the top.
Preheat a BBQ grill to smoking hot and also preheat the oven to 200ºC.
Season the lamb with smoked paprika, salt and pepper.
Make the gremolata by combining all the ingredients (except pomegranate) in a bowl and mixing.
On the hot BBQ, sear the lamb on all sides until caramelised.
Place the lamb racks 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.
