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Mondays, Tuesdays & Wednesdays | TV2

Ep 43 Will and Steve: Lamb Backstrap with Pumpkin Hummus and Charred Brussels Sprouts

Prep: 30 mins

Cook: 50 mins

Serves: 4




  • 600g lamb backstrap
  • 2 tsp olive oil
  • 8 Brussels sprouts, halved
  • 25g butter
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 whole pomegranates
  • Lemon juice, to drizzle



Pomegranate Dressing


  • 1 litre pomegranate juice
  • 110g caster sugar
  • 1 tbs lemon juice



Lamb Spice Rub


  • 1 tsp dried oregano
  • ½ tsp onion powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp dried parsley
  • ½ tsp dried thyme



Goats Cheese Cream

  • 120g packet goats cheese
  • 60ml thickened cream



  • 250g pumpkin, peeled, chopped
  • 400g can chickpeas, drained, rinsed
  • 2 garlic cloves, crushed
  • x tbs lemon juice
  • 2 tbs tahini
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp cayenne pepper
  • 80ml olive oil



  1. To make pomegranate dressing, stir all ingredients in a saucepan over low heat until sugar dissolves. Simmer for about 50 minutes or until reduced to a syrup consistency. Cool completely.
  2. To make spice rub, combine all ingredients in a bowl. Add lamb and rub in spice mixture. Set aside to come up to room temperature.
  3. To make goats cheese cream, process cheese and cream until very soft and smooth. Season. Set aside.
  4. Preheat oven to 200C.
  5. To make hummus, place pumpkin on an oven tray. Drizzle with oil. Roast for about 20 minutes or until very tender.
  6. Blend chickpeas, garlic, juice, tahini, cumin, salt and cayenne until finely chopped. Add pumpkin. Blend until smooth. With motor operating, drizzle in oil until very smooth. Season.
  7. Heat oil in a frying pan over medium low heat. Add sprouts, cut-side down. Cook until dark golden brown. Turn sprouts and add butter, onions and garlic. Cook, until vegetables are tender. Season. Stir in enough of the Pomegranate dressing to lightly coat.
  8. Heat a lightly oiled chargrill pan over medium-high heat. Cook lamb for 2-3 minutes on each side or until cooked as desired. Transfer to a warm plate to rest for 5 minutes. Slice thickly.
  9. Spoon hummus onto plates. Top with lamb, sprout mixture, pomegranate seeds and goats cheese cream.