Parmesan and Pistachio Crusted Lamb

 

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I know that lamb cutlets really aren’t a budget item, I actually saw them for $44kg the other day, but if you can managed to get them cheap like I did, then they are a great meal, and this is a lovely way to enjoy them.

You may or may not have read my Christmas day post. If you did you would know that before Christmas our house ordered a pack from Silverwood Organics. They are organic lamb producers from Longreach Queensland and you can go online and order their packs. We chose the Hogget pack as it worked out at only $14.50kg ($287) which is fantastic value for lamb these days. They deliver free to Brisbane and the Gold and Sunshine Coasts (to your door) and have wonderful customer service. The only way they can deliver to Sydney is by airfreight and that just add too much to the price, so sorry Sydney siders… one more reason to move to Queensland.  I think that we should all try to support our farmers as much as we can and ordering straight from the farm is a great way of doing that! Here is what we got:-

• 2 traditional legs of lamb
• 1 easy carve roast (boned out shoulder)
• 1 rack of lamb (8 ribs)
• 8 lamb cutlets
• 16 loin chops
• 4 lamb shanks
• 12 Riblets
• 5 Neck chops (there were about 8)
• 8-10 casserole chops (grillers, these are my favourite)
• 1 kg approx. diced lamb (1.5kg)
• 2 kg approx. rosemary sausages (the best lamb sausages I have ever eaten)
• Kidneys
• 1 parcel of organic bones for stock or your Pet (Great for organic stock)

I also got a piece of belly… it is going to be marinated and cooked slow 🙂

Parmesan and Pistachio Crusted Lamb

ANYWAY back to my $14.50 lamb cutlets. I decided to make a lovely nut crumb for them because I needed to use up some shelled pistachios that I bought for Christmas and forgot to put on the salad! I know I’m a dill, but really there is so much going on at Christmas (and I may have had a few champagnes) so I forgot to pop them on the top of the kifler potato, asparagus and pistachio salad…! There was enough crunch in the watercress that I didn’t miss them until the next day when I went looking for something and found the packet!

If you don’t have pistachios, you can use any nut you like, macadamia, almonds, or cashews, maybe even hazelnuts, whatever you prefer. I find the combination of the cheese and pistachios so delicious, I am yet to try other nuts!

Parmesan and Pistachio Crusted Lamb

mmmmmm Perfectly pink 🙂

I used the Thermomix to make the crumb nice and fine, if you don’t have one, you can use a good food processor, it may just take a bit more time.

Ingredients

This recipe coats between 10 – 12 cutlets, depending on how thick you put it. If you are going to crumb more than 12, don’t double the recipe, just do 2 or more batches as you will get a better crumb that way.

10 – 12 Lamb Cutlets

60g Parmesan Cheese

120g Pistachios (shelled)

Yep That’s it!!!

Method

1. Preheat Oven to 200ºC and prepare a large tray with baking paper.

2. Place parmesan cheese and shelled pistachios into the Thermomix/food processor and mill 5 seconds/speed 9, or how ever long it takes to get a nice fine crumb in your food processor.

Parmesan and Pistachio Crusted Lamb

3. Generously coat chops with crumb and place on a lined baking tray.

Parmesan and Pistachio Crusted Lamb

Make sure you leave space on the tray so they have room to brown all over.

4. Cook in the hot oven for 15 minutes for medium rare chops and 20 minutes for medium well done. After 10 minutes of cooking gently turn the chops over to help with browning on both sides.

Make sure you let the chops rest for at least 5 – 10 minutes before eating.

(These cooking times are only a guide. If you have really big chops then it may take more time if you like them well done, but this is a good starting point).

The wonderful thing about this recipe is that you can make it ahead of time and leave it in the fridge on the tray ready for when you need it. I would recommend taking making sure the lamb is a room temperature before cooking other wise the time may be out. In fact you should always cook any meat at room temperature!

You will love the taste of the salty parmesan with the yummy fatty lamb, it works really well, you don’t seem to need any other seasoning to make it taste great… (perhaps some cracked black pepper if you like). I also love the fact that these chops didn’t have the clean bones that you find in the supermarket or most butchers. The meat next to the bone of these chops is so delicious I don’t understand why they cut it off?

What is you favourite cut of lamb? How do you like to cook it?

Thanks for reading.

Enjoy Irresponsibly!

Liz xx

 

If you liked this recipe maybe you would like these?

Macadamia and Garlic Crusted Lamb Roast with Roasted Onion Gravy (Thermomix Method included)

Lamb Roast

Lamb’s Fry and Bacon

Lamb's and Bacon

Lamb Kofta with Easy Couscous (Thermomix Method Included)

Lamb Kofta

Rosemary and Garlic Slow Cooked Lamb

Slow cooked lamb

 

 

Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.

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8 Comments

  1. Gaynor

    so easy, cant wait to try it. I have plenty of organic almonds, brazils & sunflower seed , may give those a go 🙂

    Reply
    • Elizabeth Connolly

      Hi Gaynor… That sounds great! let me know and I will come over for dinner 🙂 Liz xx

      Reply
  2. Hotly Spiced

    You got a really good deal on the lamb because lamb is so expensive right now and to think we all grew up on it because it was so cheap! What has changed??? I love the sound of your crust and this crunchy coating would give great flavour and texture to the lamb xx

    Reply
    • Elizabeth Connolly

      Yes Charlie, I’m not sure why it is so expensive at the moment, I will have to ask my aunty, she will know. When lamb gets more affordable I’m sure even Alfie will like this one! 🙂
      Liz x

      Reply
    • Elizabeth Connolly

      Yes… it is too expensive to buy in Australia at the moment… not sure why? I have a friend who is a chef and they have had to take it off the menu because it isn’t cost effective at the moment! Liz x

      Reply
  3. Anna @ shenANNAgans

    Looks beautiful, but I dont at all enjoy lamb, ate too much of it growing up, it was the protein of choice for about 17 years of my life. Go you finding that bargain, lamb is incredibly expensive at the mo. The kitchen have taken it off the menus its that expensive.

    Reply
    • Elizabeth Connolly

      Hi Anna, wow, that is bad when you have to take the Australian iconic meat off the menu! I’m sure it would be ok with a pork chop, but there is something about the flavour of the lamb and the saltiness of the parmesan cheese that just works 🙂 Have a great week! Liz x

      Reply

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