Preheat the oven 190°C conventional bake.
Combine marinade ingredients then rub over the lamb. Cover and leave in a cool place for 10 – 15 minutes to allow the flavours to infuse. Place a roasting dish in the oven to heat.
Heat a frying pan over a medium-high heat and brown the lamb on all sides. Transfer the lamb to the heated roasting dish, place in the oven and roast for 10 minutes for medium-rare. Remove from the oven and leave to rest, covered loosely with foil for 10 minutes, before slicing across the grain.
Place all prepared ingredients, except pistachio nuts in a large bowl ready for dressing.
Place citrus vinaigrette ingredients in a small screw top jar and shake well. Season to taste.
Divide lamb slices between 4 plates. Toss salad in the citrus vinaigrette and place beside the lamb slices. Sprinkle with pistachio nuts and serve immediately.
Recipe from Beef and Lamb NZ