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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
PISTACHIO & SUMAC RUBBED LAMB
A tasty addition to a Middle Eastern-inspired feast. Serve with warm flatbreads, tabbouleh, loaded hummus, roasted spiced aubergine, fresh rocket or any of your favourite sides.

PISTACHIO & SUMAC RUBBED LAMB

Servings: 6

Ingredients

1 clove garlic, crushed
2 tbsp finely grated lemon zest
1/3 cup flat-leaf parsley leaves, chopped
1/3 cup mint leaves, chopped
100g pistachios, finely chopped
1 1/2 tsp NOMU Sumac
NOMU Sea Salt and NOMU Black Pepper, to season
1 kg lamb loins
Kitchen string, for tying
1/3 cup NOMU Extra Virgin Olive Oil

Directions

Preheat the oven to 180°C.

Place the garlic, lemon zest, parsley, mint, pistachios, Sumac, Sea Salt and Black Pepper in a bowl and mix together. Truss the lamb and brush with half of the Olive Oil.

Place the loins in a baking tray and using your hands press the pistachio mixture onto the meat to create a thick crust. Drizzle with the remaining Olive Oil.

Roast for 15-20 minutes, or until cooked to your liking. Scatter with fresh mint and serve as part of a Middle Eastern feast.

Ingredients

1 clove garlic, crushed
2 tbsp finely grated lemon zest
1/3 cup flat-leaf parsley leaves, chopped
1/3 cup mint leaves, chopped
100g pistachios, finely chopped
1 1/2 tsp NOMU Sumac
NOMU Sea Salt and NOMU Black Pepper, to season
1 kg lamb loins
Kitchen string, for tying
1/3 cup NOMU Extra Virgin Olive Oil

Directions

Preheat the oven to 180°C.

Place the garlic, lemon zest, parsley, mint, pistachios, Sumac, Sea Salt and Black Pepper in a bowl and mix together. Truss the lamb and brush with half of the Olive Oil.

Place the loins in a baking tray and using your hands press the pistachio mixture onto the meat to create a thick crust. Drizzle with the remaining Olive Oil.

Roast for 15-20 minutes, or until cooked to your liking. Scatter with fresh mint and serve as part of a Middle Eastern feast.

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