Frenched the lamb, seasoned with middle east spices, seared. Coated in Dijon, then crushed pistachios and threw in the oven. Seared the fat cap from the lamb and tossed a bunch of garlic in the jus, adding in haricot verts. Sauce is blueberry and mint, touch of sugar and lemon juice.
by vercetian
2 Comments
The pistachio crust with Middle Eastern spices and blueberry-mint sauce must create a delightful balance of savory and sweet. I’m getting hungry.
Wow! your pistachio crusted lamb with garlic haricot vert sounds absolutely delicious!