Ep 31 Eva and Debra: Dukkah-Crusted Lamb with Sweet Pumpkin Purée and Mint Yoghurt
Prep: 30 mins
Cook: 1 hour 15 mins
- 1 bunch asparagus, trimmed
- 600g lamb backstrap
- 2 tbs olive oil
- 1 pomegranate, deseeded
- Micro cress, to serve
- 250g (1 cup) plain Greek yoghurt
- ⅓ cup finely chopped mint leaves
- 1 tbs lemon juice
- 1 garlic clove, finely chopped
- 800g pumpkin, peeled, cut into 4cm pieces
- 3 tsp olive oil
- 50g unsalted butter, softened
- Salt and pepper, to season
- 2 tbs blanched almonds, chopped
- 2 tbs sesame seeds
- 1 tbs coriander seeds
- 1 tbs cumin seeds
- 6 white peppercorns
- ¼ tsp chilli powder
- 1 tsp sea salt flakes
- To make mint yoghurt, combine all ingredients in a bowl, then season with salt and pepper. Refrigerate until needed.
- Preheat oven to 180C.
- To make pumpkin puree, toss pumpkin in oil, then wrap in foil.
- Roast for 50 minutes or until softened. Transfer to a food processor and process until smooth. Add butter and process to combine. Season with salt and pepper.
- Cook asparagus in a saucepan of boiling salted water for 1-2 minutes or until just tender. Drain and place in a bowl of iced water. Drain, then cut into 1cm pieces.
- To make dukkah, place almonds on an oven tray. Roast for 5 minutes or until golden. Cool completely.
- Dry-fry sesame, coriander and cumin seeds along with peppercorns for 5 minutes or until fragrant. Cool completely.
- Process nuts, seeds, chilli powder and salt in a small food processor until finely chopped. Place on a plate.
- Press lamb into dukkah to create an even coating all over.
- Heat oil in a large frying pan over medium heat. Add lamb and cook for 1-2 minutes on each side or until browned all over. Transfer to an oven tray and bake for 5-7 minutes for medium rare or until cooked to your liking. Remove from oven and set aside for 5 minutes to rest. Thinly slice.
- Divide lamb among serving plates. Spoon pumpkin puree and mint yoghurt to the side. Sprinkle over asparagus pieces and pomegranate seeds, then garnish with micro cress to serve.