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
Mr Coast n Smoke
Rated 5.0 stars by 1 users
Category
Main
Servings
4
Prep Time
2 hours
Cook Time
75 minutes
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.
Ingredients
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600g Lamb Backstrap
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2 Tsp Olive oil
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3 Tbs Coast n Smoke, The 13th Apostle
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250g Butternut pumpkin, peeled and chopped
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80mL olive oil
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2 Tbs tahini
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Lemon juice, to taste
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400g can chickpeas, drained and rinsed
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½ tsp salt
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¼ tsp cayenne pepper, ground
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3 cloves garlic, minced
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1 tsp cumin
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Pepper, to taste
Lamb
Roast Pumpkin Hummus
Directions
Lamb Preparation
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.
Roast Pumpkin Hummus
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.
Plating Up
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.
Recipe Note
*Timing - for this to flow well, we advise rubbing the lamb the night before, and taking it out of the fridge when you start the hummus.
Australian Lamb gives the following cooking guide on their website.
Rare 60°C
Medium rare 60–65°C
Medium 65–70°C
Medium well done 70°C
Well done 75°C
And also for the temperature challenged of us out there, there is a finger and tong check:
Very soft = rare – bright red, raw centre
Soft = medium rare – pink inside with a red centre
Springy = medium – pink throughout
Firmer = well-done range – mostly brown inside
Hard as a rock = shoe leather. Uh-oh. You must have been busy chatting...
For other handy hints check out https://www.australianlamb.com.au/cooking/essential-techniques/how-to-tell-when-your-lamb-is-done/
