New Zealand Woman’s Weekly - - FOOD EXTRA -


150g pis­ta­chio nuts

135g skin­less hazel­nuts

40g se­same seeds

2 tbsp co­rian­der seeds

1 tbsp cumin seeds

4 lamb back­straps

Salt and freshly ground

black pep­per

1 tbsp honey

1 tbsp pome­gran­ate mo­lasses

2 tbsp olive oil

1 Pre­heat oven to 180°C.

Put the pis­ta­chio nuts and hazel­nuts on a bak­ing tray and toast in the oven for about 5 min­utes or un­til fra­grant. Keep an eye on them to en­sure they don’t burn. Re­move from the tray and set aside.

2 Toast the se­same, co­rian­der and cumin seeds in a small fry­ing pan (without oil) over a medium heat un­til fra­grant, swirling the pan to keep the seeds from burn­ing. Re­move from the pan and al­low to cool slightly.

3 Pour the nuts and seeds into a food pro­ces­sor, then pulse five or six times un­til the mix­ture re­sem­bles small bread­crumbs. Don’t over­work the mix, as the nuts will be­gin to re­lease their oils. The dukkah should be dry and not at all moist.

4 Sea­son the back­straps well with salt and pep­per. Com­bine the honey and pome­gran­ate mo­lasses in a bowl. Pour the dukkah onto a large plate. Work­ing with one backstrap at a time, brush the mo­lasses mix onto the lamb, then roll it in the dukkah.

5 Heat the olive oil in a fry­ing pan over a high heat. Add the back­straps and brown for 1-2 min­utes on each side. Be gen­tle when turn­ing the straps to keep the crust in­tact.

6 Place the browned back­straps on a bak­ing tray, then trans­fer to the oven to fin­ish cook­ing.

Cook un­til the lamb reaches an in­ter­nal tem­per­a­ture of 57°C (use a meat ther­mome­ter if you have one), which will take 10-15 min­utes. Re­move from the oven and cover loosely with foil. Rest for

5-7 min­utes be­fore slic­ing and serv­ing.

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