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Pistachio filling in lamb

post #1 of 7
Thread Starter 
I'm trying to put a light pistachio filling preferable vego into a lamb cutlet so I can have a green dot in the centre of the eye and have it cooked med rare, has anyone seen or done this, do you have an advice or tips for the filling?
post #2 of 7


No..but I've used a pistachio mint Gremolata atop lamb. As far as the filling....you'd need some sort of a binder for the ground pistachios.....were you going to cut a hole in the cutlet to put that mix in or do it as a roulade and slice it down for presentation......

post #3 of 7
Thread Starter 
I was planing on making a small insert, mcy problem is I need a mixture that will cook at 60•c at centre
post #4 of 7


I don't understand what you mean by making a small insert. Are you using a cutlet, a chop or a roast or are you going to use a die to pop out a circle replacing it with the mix then sautéing it up? The only kind of filling I can think of is using a wet bread stuffing to bind the pistachio's, that should keep the color you seek, however, if you pan sear it, it might brown it off losing the color effect you seek. More details would help the vision.

post #5 of 7
Thread Starter 
I am using a 3 pin rack, i have tried just making incision so I don't waste the lamb. The next stage it so wrap it in a spiced lamb mince and then crepenett and roasting to medrare, after cooked coating with lemon and herb
post #6 of 7


3 pin rack as in a 3 bone rack?

post #7 of 7

Haven't specifically done this, but make a pistachio paste log (small enough to fit your cut in the lamb). Roll it in crushed toasted pistachios. Sprinkle it with a combo of transglutaminase and gelatin. Roll it up in cellophane like a compound butter and let it sit in fridge overnight. Cut to length and insert into lamb.

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