200 gm pistachio kernels
100 gm coarse burghul
1 cup (loosely packed) flat-leaf parsley, coarsely chopped
1/3 cup (loosely packed) mint leaves, coarsely chopped
150 gm Sicilian green olives, pitted, crushed
4 garlic cloves, crushed
Finely grated rind and juice of 1 lemon
2 tbsp olive oil
Preheat oven to 170°C.
Scatter pistachios on an oven tray and roast until golden (4-6 minutes).
Cool, then coarsely crush and set aside in a large bowl.
Meanwhile, place burghul in a bowl, cover completely with warm water and stand until tender (30-40 minutes).
Drain well, then add to pistachios with remaining ingredients, season to taste and serve with warm lamb.