Counter 04 · Lamb & Goat
Pistachio-Crusted Lamb Loin
Boneless lamb loin rolled tight around a soft goat cheese center, coated in bright green pistachios and roasted, served over a silky roasted carrot puree.
- Prep
- 40 min
- Cook
- 35 min
- Serves
- 4
- Level
- Hard
This is a dinner-party dish that looks far fussier than it is. The loin is butterflied just enough to hold a line of goat cheese, rolled, tied and seared, then painted with honey mustard so crushed pistachios cling. Use raw, unsalted pistachios and chop them by hand; the processor turns them to paste. The carrot puree gives sweetness and color underneath. Rest the roll a full ten minutes before slicing with a serrated knife or the cheese will run and the crust will crack.
Method
-
Simmer the carrots in salted water until very soft, 20 minutes. Drain and blend with the butter, coriander and 1/2 tsp salt until silky. Keep warm.
-
Heat the oven to 400 F. Cut the loin lengthwise almost in half and open it like a book. Season inside with 1/2 tsp salt, pipe or spoon the goat cheese down the center and roll it back up. Tie with kitchen twine every inch.
-
Season the outside with the remaining salt. Sear in the olive oil in an ovenproof skillet over medium-high, turning, until browned all over, 6 minutes.
-
Transfer the skillet to the oven and roast until the center reads 125 F, 12 to 15 minutes. Cool 5 minutes and snip off the twine.
-
Whisk the mustard and honey, brush it over the loin and roll it firmly in the chopped pistachios, pressing so they stick.
-
Rest 10 minutes, then slice into 1 1/2-inch rounds with a serrated knife using gentle sawing strokes.
-
Swipe carrot puree across warm plates, stand two rounds on each and finish with pea shoots.
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