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Preheat oven grill to high. Place the pistachios, Brazil nuts, thyme, ricotta, egg white and a little pepper in a bowl and mix until fully combined. Set aside.
Rub the lamb with olive oil. Heat a large non stick frying pan over medium high heat and pan cook backstraps for 3 minutes each side or until cooked to your liking. Remove and rest for 5 minutes, then spoon the ricotta mixture over the top of the backstraps, pressing down to form a thick crust.
Place under the grill and continue to cook until the ricotta mixture is set and golden on top. Serve with rosemary potatoes and seasonal vegetables that have been tossed with herbs such as basil, mint and chives.
Energy 2390kJ (570kcal), Protein 44g, Total fat 27g, Saturated fat 8g (30% of total fat), Monounsaturated fat 13g, Polyunsaturated fat 4g, Carbohydrates 38g, Fibre 6g, Sodium 160mg