Lamb backstrap, pumpkin & pistachio dukkah

🧂 Ingredients

• 4 lamb backstrap / lamb loin

  250g each
• 4 tbsp goats curd
• 100 g pumpkin
• 25 g pistachios
• 10 g sesame seeds
• 1 tsp cumin
• 1 tsp ground coriander
• 1 pinch salt
• 400 g pumpkin
• 40 g cherrywood chips
• 1 knob butter
• 1 tbsp olive oil
• 1 pinch salt
• 150 g raisins
• 100 g sugar
• 240 ml white vinegar
• 1 tsp chilli flakes

Instructions

• 1 Place raisins in a sterile airtight container
• 2 Put vinegar, sugar & chili in a saucepan & heat until sugar has dissolved
• 3 Pour vinegar mixture over raisins, allow to cool, cover and store in the fridge
• 4 Pickled raisins will (potentially) last in the fridge for a couple of months!
• 5 Cut pumpkin into 1 inch wedges, drizzle with oil and season with salt
• 6 If using cherrywood, place the chips into tinfoil and fold up into a parcel.
  Using a knife stab a few holes to allow the smoke to release and place above the
  heat source of you BBQ
• 7 Cook pumpkin @ 150c on BBQ on indirect heat for 45mins – 1 hour until soft
  enough that you can stab a knife through easily
• 8 Peel the skin away and place in a blender with a knob of butter and blend until
  smooth
• 9 Pass the puree through a sieve to remove any remaining lumps
• 10 If you don’t have a bbq or don’t want to smoke the pumpkin roast it on a rack in
  the oven instead
• 11 Roughly chop the pistachios
• 12 Toast the cumin, coriander, sesame seeds and salt lightly in a frying pan on low
  heat for a minute
• 13 Stir in the pistachios and allow to cool
• 14 Chop the 100g of squash into small 1cm cubes
• 15 While the lamb is resting fry the cubes in 1 tbsp olive oil and pinch of salt
  for 2-3 minutes until golden in colour
• 16 Remove lamb from the fridge at least 30 minutes prior to cooking
• 17 Rub in olive oil and season the lamb generously with salt
• 18 Cook on medium to high heat in a frying pan for 4 minutes, flip and cook for a
  further 3 minutes or until lamb has an internal temp of 52c. Add a knob of
  butter and baste the butter over lamb for 30 seconds
• 19 Allow lamb to rest on a wire rack for 6-8 minutes before carving
• 20 If cooking lamb on BBQ then cook @ 200c for 3 minutes per side or until lamb has
  a 52c internal temp
• 21 Place a spoon of warm puree on one side of the plate and using a spatula (or
  spoon) brush the puree away from your
• 22 Drizzle some pistachio dukkah on the plate along with some sprinkled pickled
  raisins (about 1 tsp of each)
• 23 Cut the lamb into 4 pieces and place them in the center of the plate alongside
  the puree
• 24 Place “blobs” of goats curd next to the lamb and sprinkle some squash cubes
  around the plate too

Nutrition Info