Lamb rump with pistachios and peppercorns

Lamb rump with pistachios and peppercorns

By
From
Arabesque
Photographer
William Meppem

This is a great way of jazzing up lamb rumps or lamb rounds. To serve, slice each rump into 3 thick slices and accompany with a big bowl of goat’s cheese mashed potatoes, cheesy pease pudding with goat’s cheese, garlicky parsnip skordalia or a robust coarse tapenade salad.

Ingredients

Quantity Ingredient
50g unsalted pistachio nuts, shelled
30g white peppercorns
10g whole allspice berries
100g fresh breadcrumbs
4 lamb rumps
1 tablespoon grainy mustard
salt and pepper

Method

  1. In a spice grinder or mortar and pestle, grind the pistachio nuts then the peppercorns and the allspice berries, and then mix them together with the breadcrumbs.
  2. Brush each lamb rump evenly with a little mustard and then roll in the crumbing mixture.
  3. Preheat the oven to 200°C and roast the lamb rumps for 12 minutes for medium–rare or a little longer for medium. Remove them from the oven and allow them to rest for another 12 minutes in a warm place.
  4. Flash in a hot oven for 1–2 minutes when ready to serve.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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