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

Equipment

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

Ingredients

  • 4 lamb backstrap / lamb loin 250g each
  • 4 tbsp goats curd
  • 100 g pumpkin

Dukkah

  • 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

Instructions

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

Plating

  • 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

Notes

Tips/Tricks

  • 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

Nutrition

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