Recipe of the month: Pistachio crusted New Zealand lamb loin

Pistachio crusted New Zealand lamb loin with potato and parsnip gratin, roasted carrot puree, parsnip cream and baby seasonal vegetables

Expert, imaginative and above all delicious food is among the many qualities that distinguish Small Luxury Hotels of the World. For some this will mean a Michelin-starred tasting menu; for others an opportunity to sample authentic local dishes in a beautiful and restful setting. We hope you agree that the variety and originality of these recipes demonstrates the independently-minded approach to quality that helps our hotels stand out from the crowd…

Enjoy our recipe of the month, a Pistachio crusted New Zealand lamb loin from the Foredeck Restaurant at Bay of Many Coves in Queen Charlotte Sound, New Zealand

New Zealand Lamb Loin

Serves 5

850g lamb loin
50g Dîjon mustard
150g pistachios, blitzed to a crumb

300g parsnip, peeled
450g potatoes, peeled
450ml full fat cream
4 sprigs fresh thyme
1 shallot
2 cloves garlic,
crushed & roughly chopped
1/2tsp nutmeg powder

Roasted carrot purée
250g carrot, peeled & chopped
40ml canola oil
2 cloves garlic
1 shallot

Parsnip cream
100g parsnip, peeled & chopped
100ml cream
1tbs unsalted butter

15 cherry tomatoes
150g broccoli, small florets
5 each purple, yellow & orange
baby carrots
50g kale

Let’s cook:

Coat the loin in the mustard and roll into a cylinder. Wrap tightly in cling film and leave in the fridge overnight. Slice the parsnips and potatoes to 2mm, preferably on a mandolin. Combine the rest of the gratin ingredients with salt and pepper in a pan, bring to the boil, then leave to infuse for 45 minutes and strain. Arrange a layer of potato slices on parchment paper in a baking trayand cover with the infused cream. Follow with a parsnip layer, and continue until finished. Cover with baking paper, weight down with another tray and bake in the oven at 200C for 40 minutes. Be sure to save some of the infused cream for the carrot purée. Roast the carrots, oil, garlic and shallot together at 200C for 25 minutes or until brown and soft, stirring occasionally. Transfer to a food processor and purée with the left over infused cream. For the parsnip cream, bring the ingredients to the boil together in a medium saucepan. Reduce the heat, cover, and simmer until the parsnips are very soft, 10-15 minutes. Uncover and cook until the liquid is reduced by half, about 5 minutes. Season with salt and white pepper then purée in a blender until smooth. Unwrap and season the lamb loin, then roll in the pistachio crumbs. Roast for 8 minutes at 200C, rest, then slice. Quickly pan fry the cherry tomatoes and kale. Blanch the carrots and broccoli then toss all the vegetables together in a hot pan with a little butter, salt and pepper.