Pistachio-And-Lemon-Crusted Lamb

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donna hay


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4 cloves garlic, crushed

2 tablespoons finely grated lemon rind

1 cup (140g) chopped pistachio kernels

⅓ cup chopped flat-leaf parsley leaves

⅓ cup chopped mint leaves

sea salt and cracked black pepper

8 x 300g lamb backstraps (boneless loin)

⅓ cup (80ml) olive oil

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