Served on minted pea puree, creamy garlic mash, watercress salad and red wine jus.
An irresistible textured crumb from the rich sweet pistachios turns this lamb dish into a total treat.
Red Wine Jus:
500ml beef stock
500ml beef glaze
½ cup port
500ml red wine
¼ cup red currant jelly
2 cloves garlic smashed
2 shallots chopped
1 sprig thyme
1 sprig rosemary
Place ingredients into a pot and reduce by half or until a thick syrup consistency. (Makes about 2 cups).
Green Pea Puree:
100g green peas, boil and drain
Add 25g butter
50ml vegetable stock
Blitz with stick blender.
Fix consistency with vegetable stock.
Salt and pepper to taste.
Creamy Garlic Mash:
Boil potato until soft (to a mash state).
Drain and stand for 2 minutes.
Place in muli – muli mash.
Heat cream with butter and crushed garlic.
Combine together with a spatula.
Add salt and pepper to taste.
Dukkah Pistachio Mixture:
1/3 cup coriander seeds
1/3 cup cumin seeds
¼ cup white sesame seeds
1/8 cup black pepper corns
½ cup hazelnuts
½ cup pistachios
1 tablespoon sea salt
Toast all ingredients. Blend until coarse.
Lamb Tenderloin:
Trim and remove sinew cut into 180g portion – season with salt and pepper.
Heat pan until smoke appears.
Add oil, seal lamb 2 minutes each side or until golden brown.
Sprinkle dukkah/ pistachio mixture generously on top.
Place in oven 180 – 190 degrees celsius for 7 minutes.
Watercress Salad:
2 handfuls of watercress leaves
Julienne 1 carrot, 1 tomato, 1 red onion.
Mix all together.
Add salt and pepper, squeeze of lemon and drizzle of olive oil.
