Name: Pistachio dukkah crusted lamb with rocket salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1/3 cup shelled pistachios, toasted; 2 tablespoon sesame seeds; 2 teaspoon coriander seeds; 2 teaspoon cumin seeds; 600 gram lamb backstrap; 1 tablespoon oil; rocket salad, to serve; Fresh tomato sauce; 2 eschalots, finely chopped; 1 clove garlic, crushed; 4 tomatoes, peeled, chopped; 2 tablespoon tomato paste; herbs of choice

Pistachio dukkah crusted lamb with rocket salad

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Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

1/3 cup shelled pistachios, toasted

2 tablespoon sesame seeds

2 teaspoon coriander seeds

2 teaspoon cumin seeds

600 gram lamb backstrap

1 tablespoon oil

rocket salad, to serve

Fresh tomato sauce

2 eschalots, finely chopped

1 clove garlic, crushed

4 tomatoes, peeled, chopped

2 tablespoon tomato paste

herbs of choice

Method

Pistachio dukkah crusted lamb with rocket salad

1.Preheat oven to hot, 200°C.

2.Place pistachios in a food processor and process until finely chopped. Transfer to a large bowl.

3.Heat a frying pan on medium. Add the sesame seeds and cook, stirring, for 1-2 minutes until golden. Add to pistachios.

4.Cook coriander and cumin seeds in same frying pan on medium heat, stirring frequently, for 1-2 minutes until aromatic and seeds begin to pop. Crush in a mortar and pestle. Add to pistachio mixture and season to taste. Mix Well.

5.Brush lamb with oil. Coat in pistachio mixture (dukkah). Place lamb on an oven tray.

6.Bake for 15-20 minutes until cooked to taste. Rest, covered, for 5 minutes. Serve lamb sliced with fresh tomato sauce and rocket salad.

Fresh tomato sauce

7.Make fresh tomato sauce by sauteing eschalots and garlic in a medium frying pan with a little oil. Add tomatoes and tomato paste. Add herbs and simmer for 15-20 minutes until thick and pulpy.

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Ingredients

Method

Pistachio dukkah crusted lamb with rocket salad

Fresh tomato sauce

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