Pistachio Crusted Lamb


  1. Heat 1 oz oil in pan. Season lamb loin with salt and black pepper. Sear lamb on all sides. Set aside.
  2. Toss root veg mix with 1oz olive, 1 TBL chopped rosemary, salt and black pepper. Place on sheetpan. Heat oven to 400 degrees. Roast root veg for 10 minutes until tender and carmelized.
  3. Brush lamb loin with mustard and coat with ground pistachios. Cook at 400 degrees for 5 to 7 minutes. Remove. Allow to rest.
  4. Heat Demi Glace with remaining rosemary.
  5. Slice and shingle lamb loin around roasted root veg. Drizzle loin with Demi Glace. Serve.


  • 2 oz Culinarte Demi Glace
  • 1 oz Grey Poupon® Classic Dijon Mustard
  • 1 tbsp Roma Garlic, chopped
  • 1 each Piancone Lamb Loin
  • 2 oz Roma® Oil, Olive
  • 2 oz Fisher Pistachios
  • 4 oz Packer Root Vegetable Medley
  • 2 tbsp Peak Fresh Produce® Rosemary, Fresh, chopped