Lamb Backstrap with The 13th Apostle and Roasted Pumpkin Hummus
Seared lamb backstrap seasoned to perfection with the Mediterranean flavours of The 13th Apostle, accompanied by a silky roasted pumpkin hummus.
Lamb Backstrap with Roast Pumpkin Hummus
Perfectly seared lamb backstrap seasoned with delectable flavours of The 13th Apostle, served with a silky roasted pumpkin hummus. The hummus is just rich enough to carry the lamb flavours creating a melt in your mouth dinner.
Perfect for a family dinner or a special date night meal to impress.
- Author
- Mr Coast n Smoke
- Prep Time
- 2 hours
- Cook Time
- 75 minutes
- Servings
- 4
- Category
Main
- Cuisine
Ingredients
- 600g Lamb Backstrap
- 2 Tsp Olive oil
- 3 Tbs Coast n Smoke, The 13th Apostle
- 250g Butternut pumpkin, peeled and chopped
- 80mL olive oil
- 2 Tbs tahini
- Lemon juice, to taste
- 400g can chickpeas, drained and rinsed
- ½ tsp salt
- ¼ tsp cayenne pepper, ground
- 3 cloves garlic, minced
- 1 tsp cumin
- Pepper, to taste
Directions
- Trim and pat dry the lamb backstrap
- Coat lamb with olive oil
- Apply The 13th Apostle rub evenly over lamb and refrigerate, covered, for 2 hours or overnight.
- When ready, remove lamb from fridge and allow to warm to room temperature. See notes for timing tips.
- Preheat chargrill or pan to a high temperature.
- Place lamb on to hot grill or pan and allow the meat to start to char (if on a grill plate get some nice char lines).
- Turn every 40 seconds until you reach an internal temperature of 65-70C (medium). See notes for other cooking temps and tips.
- Wrap in foil and allow to rest for 10 minutes.
- Preheat oven to 200C or 390F
- Place the peeled and chopped pumpkin on a tray and drizzle with olive oil.
- Season with salt and pepper
- Place in the oven and cook until tender and slightly caramelised
- While pumpkin is cooking, blend chickpeas, tahini, salt, pepper, cayenne, cumin till creamy.
- Add cooked pumpkin and oil to the chickpea mix and blitz again.
- Add lemon juice, salt and pepper to taste. Blitz again quickly to ensure it is thoroughly blended.
- Start with the hummus and add a couple of generous spoons to the plate for the lamb to sit on.
- Serve with a wedge of lemon and charred Brussels sprouts or grilled asparagus.
