LAMB BACKSTRAP WITH ROAST PUMPKIN HUMMUS BY COAST N SMOKE

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.

Category: Main

Servings: 4

Prep Time: 2 Hours

Cook Time: 75 minutes

Seared lamb backstrap seasoned to perfection with the Mediterranean flavours of The 13th Apostle, accompanied by a silky roasted pumpkin hummus.

INGREDIENTS

LAMB


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

Step 1: Trim and pat dry the lamb backstrap

Step 2: Coat lamb with olive oil

Step 3: Apply the 13th Apostle rub evenly over the lamb and refrigerate, covered for 2 hours or preferably overnight.

WHEN COOKING

Step 4: When ready, remove the lamb from the fridge and allow it to warm to room temperature. See notes at the end for timing tips.

Step 5: Preheat chargrill or pan to a high temperature.

Step 6: Place lamb on to hot grill or pan and allow the meat to start to char (if on a grill plate gets some nice char lines).

Step 7: Turn every 40 seconds until you reach an internal temperature of 65-70C (medium). See notes for other cooking temps and tips.

Step 8: Wrap in foil and allow to rest for 10 minutes.

ROASTED PUMPKIN HUMMUS

Step 1: Preheat oven to 200C or 390F

Step 2: Place the peeled and chopped pumpkin on a tray and drizzle with olive oil. Season with salt and pepper

Step 3: Place in the oven and cook until tender and slightly caramelised

Step 4: While the pumpkin is cooking, blend chickpeas, tahini, salt, pepper, cayenne, and cumin till creamy.

Step 5: Add cooked pumpkin and oil to the chickpea mix and blitz again.

Step 6: Add lemon juice, salt and pepper to taste. Blitz again quickly to ensure it is thoroughly blended.


PLATING UP

Step 1: Start with the hummus and add a couple of generous spoons to the plate for the lamb to sit on.

Step 2: Serve with a wedge of lemon and charred Brussels sprouts or grilled asparagus.


Wallington's Local Pantry

Supporting small businesses and homemade producers is what we're all about and is the primary focus of the Wallingtons Local Pantry.

Customers can expect everything to be locally sourced with a focus on having a large vegan and gluten-free section. The Local Pantry also aims to be as plastic-free as possible. We stock a wide range of brands and provide a diverse selection of products from across the Bellarine Peninsula. From larger local producers to small scale locals who are wanting their first retail outlet to supply their community.

RECIPE NOTES

*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...