DUKKAH- CRUSTED BACKSTRAP

SERVES 4- 6

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.