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lamb, smoked squash puree, & pistachio dukkah on a black plate with mont wines syrah next to it

Lamb backstrap, pumpkin & pistachio dukkah

A thing of beauty!
Course Dinner
Cuisine Australian, Worldwide
Keyword Lamb backstrap, Lamb loin, Pistachio Dukkah, squash puree
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Calories 376kcal
Author AnotherFoodBlogger


  • Chopping board
  • Chef Knives
  • frying pan x 2
  • BBQ or oven
  • Blender
  • sieve
  • saucepan
  • airtight container


  • 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

Pumpkin Puree

  • 400 g pumpkin
  • 40 g cherrywood chips
  • 1 knob butter
  • 1 tbsp olive oil
  • 1 pinch salt

Pickled Raisins

  • 150 g raisins
  • 100 g sugar
  • 240 ml white vinegar
  • 1 tsp chilli flakes


Pickled Raisins

  • Place raisins in a sterile airtight container
  • Put vinegar, sugar & chili in a saucepan & heat until sugar has dissolved
  • Pour vinegar mixture over raisins, allow to cool, cover and store in the fridge
  • Pickled raisins will (potentially) last in the fridge for a couple of months!

Pumpkin Puree

  • Cut pumpkin into 1 inch wedges, drizzle with oil and season with salt
  • 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
  • Cook pumpkin @ 150c on BBQ on indirect heat for 45mins – 1 hour until soft enough that you can stab a knife through easily
  • Peel the skin away and place in a blender with a knob of butter and blend until smooth
  • Pass the puree through a sieve to remove any remaining lumps
  • If you don’t have a bbq or don’t want to smoke the pumpkin roast it on a rack in the oven instead

Pistachio Dukkah

  • Roughly chop the pistachios
  • Toast the cumin, coriander, sesame seeds and salt lightly in a frying pan on low heat for a minute
  • Stir in the pistachios and allow to cool

Squash Cubes

  • Chop the 100g of squash into small 1cm cubes
  • 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

Lamb Backstrap

  • Remove lamb from the fridge at least 30 minutes prior to cooking
  • Rub in olive oil and season the lamb generously with salt
  • 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
  • Allow lamb to rest on a wire rack for 6-8 minutes before carving
  • If cooking lamb on BBQ then cook @ 200c for 3 minutes per side or until lamb has a 52c internal temp


  • Place a spoon of warm puree on one side of the plate and using a spatula (or spoon) brush the puree away from your
  • Drizzle some pistachio dukkah on the plate along with some sprinkled pickled raisins (about 1 tsp of each)
  • Cut the lamb into 4 pieces and place them in the center of the plate alongside the puree
  • Place “blobs” of goats curd next to the lamb and sprinkle some squash cubes around the plate too



  • this dish can be made with any cut of lamb so you could butterfly a leg and serve it family-style/more rustic
  • the pickled raisins & dukkah are best made in advance and will keep if stored in an airtight container in the fridge & cupboard
  • the puree can also be made in advance and heated in a saucepan/microwave when ready to serve – making this dish surprisingly easy to serve at a dinner party
  • if you can’t get goats curd then mix 3 tbsp goats cheese with 1 tbsp heavy cream until smooth
  • resting the meat is CRUCIAL to success. If you slice the meat too soon all the juices will spill out onto your chopping board/plate
  • if you don’t have a BBQ or cherrywood chips you can easily roast the squash in the oven, I like to roast mine in larger pieces as it means cooking it slower and bringing out some natural sugars. Cut into smaller chunks to speed up the cooking time


Calories: 376kcal | Carbohydrates: 66g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 97mg | Potassium: 829mg | Fiber: 4g | Sugar: 29g | Vitamin A: 10960IU | Vitamin C: 14mg | Calcium: 99mg | Iron: 3mg