- Pistachio Basil Pesto: 1 cup basil leaves packed
- 1 cup baby spinach packed
- 3 cloves garlic
- 2 tablespoons roasted pistachio nuts
- ¾ cup olive oil
- salt and peeper
Step 1: Add all pesto ingredients in a blender, combining the herbs, pistachio nuts and garlic. While blitzing gradually pour in olive oil. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
Step 2: Preheat oven 400°F/200°C. Preheat sauté pan on high heat for 2 minutes. Season lamb with salt and pepper on both sides.
Step 3: Add 1 tbsp olive oil and sear lamb for 2-3 minutes each side until golden brown.
Step 4: Remove to a casserole dish to cool. Once cooled smear pesto on all sides, cover and refrigerate. Marinate 2-4 hours.
Step 5: 30 minutes before cooking remove lamb from fridge to let return to room temperature.
Step 6: Pop in the oven on a foiled oven tray for around 20 minutes or until the internal temperature is 125°F/51.7°C for medium rare.
Step 7: Let rest for 10 minutes before carving to let the juices redistribute back into the me