Pinenut Crusted Lamb Loin Fillets

Monday, June 17, 2013

To make the crust: 
Roast your pine nuts, once roasted put them in a mortar and pestle with the lemon rind, grated garlic, chopped rosemary together with a little salt and pepper, toss through the grated Parmesan cheese.  Coat the lamb fillets with Dijon Mustard and roll the fillets through the crust.

Place the lamb on an oven dish covered with baking paper.

Preheat oven to 240C FanForced. Cook lamb for 8 minutes ( medium-rare). Remove from the oven, let the lamb rest for 10 minutes.

1 comment

  1. I'm not a huge lamb fan but your zucchini looks amazing! Oven roasted?


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