Food : Main Courses
PISTACHIO CRUSTED YARRA VALLEY LAMB OPEN SANDWICH WITH MANGO SALPICON
- 400g lamb
- 80g pistachio
- 01 nos mango (ripe)
- 200g puff pastry
- Salt & pepper, to taste
- Micro herbs, for garnish
- Marinate the lamb with salt, pepper and olive oil, resting the meat for 4-5 hours.
- Cook the lamb to medium rare.
- Cut slices and arrange on baked puff pastry slice.
- Serve with mango salpicon.
Created by : Soraiya Mareena Dole