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
4
2 hours
75 minutes
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
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600g Lamb Backstrap
2 Tsp Olive oil
3 Tbs Coast n Smoke, The 13th Apostle
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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
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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.
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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.
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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.
