Pistachio-Crusted Lamb with Charred Peach Salad
Celebrate the height of summer with this sophisticated fusion of tender lamb and seasonal stone fruit. The nutty pistachio crust paired with the sweetness of caramelized peaches offers an exciting flavor profile that perfectly captures the vibrant energy of Week 26.
Ingredients
- Lamb cutlets12 pcs
- Shelled pistachios100 g
- Fresh mint leaves0.5 bunch
- Dijon mustard2 tbsp
- Ripe peaches3 pcs
- Arugula (Rocket)100 g
- Balsamic glaze2 tbsp
- Olive oil3 tbsp
- Sea salt and black pepper1 pinch
Instructions
Finely chop the pistachios and mint leaves, then mix them together in a shallow bowl with a pinch of salt.
Season the lamb cutlets with salt and pepper. Heat olive oil in a large pan over high heat and sear the cutlets for 2 minutes on each side until browned.
Brush one side of each cutlet with Dijon mustard and press it into the pistachio-mint mixture. Return to the pan or a warm oven for 2-3 minutes for a perfect medium-rare finish.
Slice the peaches into wedges. In the same pan used for the lamb, grill the peach slices for 1-2 minutes per side until they show char marks and become slightly soft.
Plate a bed of fresh arugula, top with the charred peaches and the crusted lamb cutlets. Drizzle with balsamic glaze and a touch of olive oil before serving.
Save recipe in Veloop
