Skip to content
  1. Gluten free, All Natural
  2. Free shipping on orders over $80
Lamb Backstrap with The 13th Apostle and Roasted Pumpkin Hummus

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
Servings

4

Prep Time

2 hours

Cook Time

75 minutes

Category

Main

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

    Lamb

    • 600g Lamb Backstrap
    • 2 Tsp Olive oil
    • 3 Tbs Coast n Smoke, The 13th Apostle

    Roast Pumpkin Hummus

    • 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

      Lamb Preparation

      1. Trim and pat dry the lamb backstrap
      2. Coat lamb with olive oil
      3. Apply The 13th Apostle rub evenly over lamb and refrigerate, covered, for 2 hours or overnight.
      4. When ready, remove lamb from fridge and allow to warm to room temperature. See notes for timing tips.
      5. Preheat chargrill or pan to a high temperature.
      6. 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).
      7. Turn every 40 seconds until you reach an internal temperature of 65-70C (medium). See notes for other cooking temps and tips.
      8. Wrap in foil and allow to rest for 10 minutes.

      Roast Pumpkin Hummus

      1. Preheat oven to 200C or 390F
      2. Place the peeled and chopped pumpkin on a tray and drizzle with olive oil.
      3. Season with salt and pepper
      4. Place in the oven and cook until tender and slightly caramelised
      5. While pumpkin is cooking, blend chickpeas, tahini, salt, pepper, cayenne, cumin till creamy.
      6. Add cooked pumpkin and oil to the chickpea mix and blitz again.
      7. Add lemon juice, salt and pepper to taste. Blitz again quickly to ensure it is thoroughly blended.

      Plating Up

      1. Start with the hummus and add a couple of generous spoons to the plate for the lamb to sit on.
      2. Serve with a wedge of lemon and charred Brussels sprouts or grilled asparagus.

      Leave a comment