Herb and pistachio crusted lamb rump

Herb and pistachio crusted lamb rump

Serves: 4 | Preparation Time: 25 mins | Cooking Time: 30 mins 


  • 4 x 300g Farm88 lamb rumps
  • ⅓ cup extra virgin olive oil
  • 2 tbsp Dijon mustard
  • ¼ cup finely chopped flat-leaf parsley
  • 2 tbsp finely chopped thyme
  • 1 lemon, finely grated
  • 70g roughly chopped pistachios
  • 240g shelled peas, blanched
  • 1½ cups shelled broad beans, blanched

Fennel salad:
  • 3 bulbs baby fennel, trimmed
  • 1 bunch baby red radishes, trimmed
  • 2 small red onions
  • ½ cup dill fronds
  • ½ cup flat-leaf parsley leaves
  • ½ cup mint leaves
  • 1 large lemon, juiced
  • 2 tbsp extra virgin olive oil


  1. Preheat oven to 200°C. Heat a large frying pan over high heat. Add 1 tablespoon of oil and cook lamb, turning for 5 minutes or until browned all over. Transfer to a plate and stand for 10 minutes or until cool enough to handle.
  2. Meanwhile, combine herbs, zest and pistachios in a small bowl and season to taste. Evenly brush tops of rump with mustard and evenly scatter with herb mixture, pressing firmly with your hands to secure crust. Transfer lamb to a large oven tray and roast for 25 minutes or until cooked to your liking. Rest for 10 minutes before serving.
  3. Meanwhile, using a mandolin or sharp kitchen knife, shave fennel, radish and onion into a large bowl. Add herbs, juice and oil; season to taste and toss well to combine. Stand at room temperature until ready to serve.
  4. Process peas and broad beans in a food processor until roughly chopped. Heat remaining oil in a medium frying pan, add crushed pea mixture and cook, stirring, for 6 minutes or until warmed through; season to taste.
  5. Divide crushed pea mixture and fennel salad among plates. Slice lamb into three and place on plates.


  • If you do not own a food processor, roughly chop peas and broad beans.
  • Mandolins are available from supermarkets and specialty food shops.
  • Substitute fresh peas and broad beans with frozen.
  • Take the roast out of the oven 15 mins before cooking to allow it to cook evenly.
  • Use a meat thermometer to check when you lamb is done (medium recommended)
  • When trimming your fennel, reserve any nice fronds to toss through your salad.
  • Lamb mini roasts or racks can be used instead of lamb rump.
  • Leave lamb to rest once it comes out of the oven to allow juices to redistribute throughout the roast.

Recipe kindly provided by Australian Beef & Lamb (MLA)

    Results may vary.