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Pistachio and Corrainder Crusted Lamb
6 Portions

Pistachio Crusted Lamb

100g pistachios, (shelled)
2 tablespoons all purpose flour
100g fresh breadcrumbs
2 tablespoons of chopped coriander
pinch maldon salt and freshly ground black pepper
2 tablespoons milk
1 egg
2 x 6 rib best end of lamb prepared for roasting

Preheat oven to 200C.

Finely grind pistachios in a processor. Mix with breadcrumbs,
coriander and seasoning in a large bowl.

Place the flour on a plate and season it with a little salt and
pepper. Press the lamb in the flour. Beat egg in a small bowl.
Brush with egg mix and press breadcrumb mixture on top to coat.

Heat oil in frying pan, add lamb and cook until brown on both sides.
Transfer lamb to oven and bake for around 30 minutes (check
temperature in centre with thermometer).

Cut lamb into chops and garnish with coriander. Delicious with
pomegranite Sauce Serve with minted new potatoes and a mixed leaf
salad or green vegetables of your choice.

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