2 lamb sirloins (~400g)
1 cup pistachios
1 tablespoon sea salt
1 tablespoon rosemary
Olive oil to drizzle
- Shell the pistachos and chop into pieces small enough to coat meat, about twice the size of a sesame seed is perfect, larger pieces than this will simply fall off the meat. Experiments with electronic devices for nut crushing have been unsuccessful, when in doubt wield a hefty chef's knife
- On a board or tray place 40cm of greased paper; place the rosemary, salt and nuts on the paper and roll to mix thoroughly.
- Roll the loins whole in the crust mix, for patchy areas pick up quantities of the nut mix in your hands and press onto the meat until it sticks.
- Place the crusted lamb on alfoil and drizzle a small amount of olive oil over the meat pieces.
- Place the tray into a lidded BBQ or oven set to 180C and let roast for half an hour or until the meat is at your desired temperature.
- Slice the meat taking care not to knock off much of the crust and serve with cous cous as below.
Fruit and nut cous cous
1 cup water
1 cup cous cous
1 tbsp oil
1 tbsp butter
2 tbsp pine nuts
3 tbsp sultanas
- Cous cous is virtually "instant" and ergo should be cooked only when the meat is 5 minutes from serving
- Toast the pine nuts in the oil in a non stick pan over low heat.
- Put the water on the heat, when it is boiled add the cous cous and stir over low heat.
- When the water is absorbed fluff with a fork to separate the grains and give a lighter texture.
- Add the butter and continue to stir through with the fork until the butter is melted.
- Add the sultanas and toasted pine nuts and stir well.
- Serve with fresh chopped coriander as a garnish.