Pistachio Crusted Lamb
Pistachio Crusted Lamb
Directions
- Heat 1 oz oil in pan. Season lamb loin with salt and black pepper. Sear lamb on all sides. Set aside.
- 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.
- Brush lamb loin with mustard and coat with ground pistachios. Cook at 400 degrees for 5 to 7 minutes. Remove. Allow to rest.
- Heat Demi Glace with remaining rosemary.
- Slice and shingle lamb loin around roasted root veg. Drizzle loin with Demi Glace. Serve.
Ingredients
- 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
Chef Paul Murtagh - Corporate Chef, Performance Foodservice - Maryland
