Well once again the time spent on this site by me has been compromised due to little things like working every available hour, Christmas stuff, left, right and off center, and oh yes, 200 people booked into two Thermomix classes tomorrow…family taking up the distant rear…sorry guys! So in a feeble effort of self promotion and knowing I can’t get on here again for another week, I am dragging up a recipe I did a few weeks ago. Fast roasted lamb with a Pistachio Pesto Crust. It was delicious, fragrant and easy, so could rate in the Christmas Twelve, but due to my traditional heart, I’ll leave that for Turkey, Ham and Christmas Puddings! (And Almond Cherry Tart and Triple Choc Whammy and ….oh check it out HERE!)
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 lamb roasting piece of choice
- A few coloured peppercorns
- 1 lemon, zest
- 5 cloves of garlic
- 1 Handful mint leaves
- A few sprigs of rosemary, foliage only
- 1 Handful home grown rocket or mizuna leaves
- 100 Gram pistachio kernels
- Olive citrus salt to taste Get A Salted!
- 30 Gram fresh lemon juice
- Enough EVOO to bring it all together
Place lamb into oven bag and cook in pre-heated HOT oven for 20-30 minutes (depending on size of roast). I would say as hot as your oven will reach unless it's Pyrolytic and we all know what THAT means!
Meanwhile make the pesto by placing peppercorns, garlic and herbs into Thermomix bowl and mill 8 sec/speed 8.
Add remaining ingredients except oil and blend a further 5 sec/speed 8. Scrape down with spatula if necessary.
With blades rotating on speed 3, add enough oil through lid to just bring the mix to a solid paste.
When lamb is nearly cooked to taste, remove from the oven bag, coat with the pesto and return to the oven for at least a further 10-15 minutes, until crust is fragrant and golden.
Serve with flash roasted cherry tomatoes.
To flash roast tomatoes, place at least a punnet of tomatoes into shallow tray, drizzle with olive oil, balsamic vinegar, 1 teaspoon sugar and sea salt to taste and place in very hot oven for 5 minutes. Serve as garnish with sliced roasted lamb.
Add roasted potatoes, and more Mizuna and rocket in a salad.