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Rosa gebratenes Lammfilet in Pistazien-Kräuterkruste mit grüner Erbsencreme und Minzgremolata auf weißem Teller, daneben ein elegantes bauchiges Rotweinglas halb gefüllt mit südafrikanischem Merlot Blend

Lamb tenderloin in a herb and pistachio crust with mint gremolata and creamed peas

Pink-roasted lamb fillet under a crispy pistachio-herb crust, served with light and airy pea purée and a vibrant mint gremolata—this Easter recipe combines festivity with the lightness of spring. Perfectly paired with a South African Merlot blend from Wellington, which, with its silky-soft tannins, dark berry fruit, and an elegant hint of cedar, perfectly complements the tender Easter lamb.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Cuisine Easter Cuisine, Modern European
Servings 2 people
Calories 620 kcal

Equipment

  • 1 Gusseisenpfanne oder schwere Bratpfanne
  • 1 Ofenfester Bräter oder Backblech mit Rost
  • 1 Stabmixer oder Standmixer
  • 1 Kleiner Food-Prozessor (für die Kruste)
  • 1 Fleischthermometer
  • 1 Schneidebrett und scharfes Messer
  • 1 Zestenreibe

Ingredients
  

For the lamb tenderloin:

  • 2 Lamb fillets about 200 g
  • Salt and freshly ground black pepper
  • 2 Tablespoon of olive oil
  • 1 Tablespoon of Dijon mustard

For the pistachio and herb crust:

  • 60 g shelled pistachios unsalted
  • 3 tablespoon of panko breadcrumbs
  • 2 tablespoon of fresh parsley finely chopped
  • 1 teaspoon of fresh thyme
  • 1 teaspoon of lemon zest
  • 2 Tablespoon of olive oil
  • Salt and pepper

For the pea purée:

  • 250 g Frozen peas or fresh peas
  • 1 shallot finely chopped
  • 1 tablespoon of butter
  • 80 ml vegetable broth
  • 2 Tablespoons of crème fraîche
  • Salt Pepper, nutmeg

For the mint gremolata:

  • 1 Bunch of fresh mint
  • 1 a bunch of fresh parsley
  • 1 garlic clove
  • The zest and juice of half a lemon
  • 3 Tablespoon of olive oil
  • Salt

Instructions
 

PREPARATION:

  • Remove the lamb fillets from the refrigerator 30 minutes before cooking. Preheat the oven to 180°C (top and bottom heat). For the pistachio and herb crust, place all the ingredients in a food processor and process until you have a coarse, moldable mixture—it should still be slightly grainy, not too fine.
  • For the gremolata, finely chop the mint, parsley, and garlic; mix with lemon zest, lemon juice, and olive oil; season with salt to taste; and set aside.

COOKING STEPS:

  • Season the lamb fillets generously with salt and pepper on all sides. Heat olive oil in a cast-iron skillet over high heat and sear the fillets for 2 minutes on each side until a golden-brown crust forms. Remove from the pan and let cool briefly.
  • Spread a thin layer of Dijon mustard on each lamb fillet, then evenly press the pistachio-herb crust onto the fillets and press down gently. Place the fillets on the oven rack and cook in a preheated oven at 180°C for about 10–12 minutes (internal temperature 58–60°C for medium-rare). Remove from the oven and let rest for 5 minutes.
  • Meanwhile, prepare the pea purée: Sauté the shallot in butter until translucent, add the peas and broth, and simmer for 4 minutes. Transfer to a blender with the crème fraîche, purée until smooth, and season to taste with salt, pepper, and nutmeg.

SERVE:

  • Spoon the pea purée onto the preheated plate in a sweeping motion. Slice the lamb fillet diagonally and arrange the slices on top of the purée so they overlap slightly. Generously sprinkle the mint gremolata over and around the dish.

BEILAGEN:

  • Roasted cherry tomatoes with thyme
  • Small Rosemary Potatoes from the Oven
  • Frühlingszwiebeln, kurz in Butter geschwenkt

Nutrition

Calories: 620kcalCarbohydrates: 48gProtein: 22gFat: 36g
Keyword Cream of Pea Soup Recipe, Easter Lamb Recipe, Easter Recipe: Main Course, Lamb Fillet for Easter, Lamb Tenderloin with a Herb Crust, Lamb with a Pistachio Crust, Merlot Wellington, South Africa, Mischa Estate Cerno, Wine from South Africa
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