Lamb backstrap with pistachio and Brazil nut crust (GF)

Here's a yummy recipe courtesy of nuts for life

35g chopped pistachio kernels
1tb chopped Brazil nuts
2 teaspoons dried thyme
75g low fat ricotta
1 egg white
cracked black pepper
600g lamb backstrap, trimmed of fat
8 chat potatoes and mixed fresh herbs, to serve
1tb olive oil

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.

SERVES 4

Nutrient content per serve
Energy 2380kJ (570kcal), Protein 54g, Total fat 22g, Saturated fat 7g (32% of total fat), Monounsaturated fat 10g, Polyunsaturated fat 3g, Carbohydrates 33g, Fibre 9g, Sodium 175mg

~10g nuts per serve