Florian Weidlich, S.Pellegrino Young Chef: “Lamb shouldn’t be missed on Easter, which is why my dish is perfect for the holiday. With the combination of pear, beans, and bacon, I’ve created an homage to my apprenticeship in Eastern Friesland, North Germany. Plus, the sweetness of the pear brings spring fever to life on the plate.”

Pistachio-crusted lamb with pears, beans, and bacon

Ingredients for 6 servings:
600 g lamb fillet
150 g pistachios
6 pears
500 g black beans (dry)
500 g slab bacon
1 onion
2 bay leaves
½ tsp black peppercorns
½ tsp cloves
30 g rosemary (divided)
30 g thyme (divided)
2 shallots
200 g cane sugar
240 g butter (divided)
2 cloves garlic (divided)
700 ml Port wine
3 lemons (divided)
5 g agar-agar
6 slices Parma ham
300 g white bread (without crust)
120 g green beans
1 red onion
2 tomatoes
120 g flageolet beans
oil for frying
cress for garnish (i.e. shiso)
ice cubes for ice bath

Full recipe:

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Tags : BaconBakingBeansCookingDiningDinnerEASTERFinefine dininghowtoKitchen Storieslamblearn to cookMainsMenupearsPistachiocrustedReciperecipe videos. pellegrino

The author Livia

Crossfitter, Blogger, World's Pickiest Vegetarian, Ninja in Training, Vampire Slayer. Blue is my favourite color. It's also the only color.

1 Comment

  1. Outstanding video! Here at Y&S FOOD! we like to detect such type of content. We produce Travel & Food videos as well, across the globe, and so we are often seeking inspirations and also techniques. Thank You.

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