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Pistachio-Crusted Lamb Loin Fillets with Beetroot Confit


Good Morning on TV ONE

With Annabel Laingbein

Prep time: 20 mins

Cook time: 8-10 mins + resting

Serves: 4

Ingredients

340g lamb loin fillets

1/4 cup very finely chopped pistachios

Finely grated zest of 1 lemon

Salt and ground black pepper

1 egg white

300g fresh spinach, tough stalks removed

A splash of olive oil

4 tsp boutique extra virgin olive oil

Beetroot Confit:

2 medium (200g) beetroot

2 bay leaves

A sprig of mint

2 tbsp olive oil

2 tbsp red wine vinegar

2 tbsp sugar

1/2 tsp five-spice powder

Salt and ground black pepper

1/2 cup water

Method

To make the crust, mix pistachios and lemon zest together with a little salt and pepper on a chopping board.

Lightly whisk the egg white in a shallow dish.

Coat the lamb fillets in the egg white, shaking off any excess, then roll them in the pistachio mixture to coat.

Place the lamb on a roasting dish covered with baking paper for easy clean-up.

It can be prepared ahead to this point, stored in the fridge for up to 8 hours and brought back to room temperature for 30 minutes before cooking.

To cook the lamb, preheat the oven to 240C.

When the oven is super-hot, roast lamb until cooked to your liking (8 minutes for medium-rare).

Remove from the oven, cover and rest for 5-10 minutes.

To prepare the Beetroot Confit, peel and grate the beetroot and place in a pot with bay leaves and mint, olive oil, red wine vinegar, sugar, five-spice powder, salt, pepper and water.

Cover and simmer until the liquids have evaporated (about 10 minutes). Lift out bay leaves and mint. Beetroot Confit keeps for 2-3 days in the fridge and reheats well.

Just before serving, place washed spinach into a pan with a splash of olive oil and a little salt and pepper. Cover and cook until wilted (about 1 minute).

Divide wilted spinach between 4 heated plates and top each plate with a mound of Beetroot Confit.

Angle-slice each lamb loin fillet into about 12 slices and lift about six slices onto each plate.

Drizzle each plate with 1 tsp boutique extra virgin olive oil and serve. Accompany with new potatoes and lightly cooked broccoli.


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