Lamb Backstrap With Pistachio Butter Tzatziki
Lamb is my red meat of choice, and while I really think nothing can top a slow cooked lamb shoulder, a backstrap is my next best cut! It’s delicate, it’s soft and it really doesn’t require much fuss. A quick sear on both sides, ensuring pink in the middle, and you’ve got yourself a delicious dish.
I’ve paired the lamb in this recipe with my insanely good pistachio butter tzatziki, a nutty and rich version of the classic dip we all know and love.
To save time cooking, you can make the pistachio butter tzatziki ahead of time. It can sit in the fridge for a few hours or even overnight.
This recipe makes a large portion of tzatziki, which is perfect for leftovers.
Lamb Backstrap With Pistachio Butter Tzatziki
A delicious lamb dish elevated with a creamy and fresh pistachio tzatziki.
Serves:
2
Prep time:
15 minutes
Cook time:
8 minutes
INGREDIENTS
- 250-300g lamb backstrap
- 2 tbsp extra virgin olive oil
- 3 tbsp pistachios, roasted, roughly chopped, to serve
- 2 tbsp pickled onions, to serve
- Salt, to taste
Pistachio Tzaztiki
- 1/4 cup pistacchio butter
- 2 cucumbers
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, crushed
- 1 cup full-fat Greek yoghurt
- ¼ cup fresh dill
- ¼ cup fresh mint, finely chopped
- ½ lemon, zested and juiced
- Salt and pepper, toast
METHOD
- Start with making the tzatziki by grating the cucumbers. Place in a sieve, and drain of excess water by pressing on the cucumber with a spoon.
- In a mixing bowl, combine cucumber, Greek yoghurt, pistachio butter, lemon zest, lemon juice, garlic, dill, mint and olive oil.
- Mix all the ingredients until they are well combined.Season with salt and pepper to taste. Let it sit while you prepare the lamb, or place in the fridge in a container until ready to serve.
- Heat a fry pan on a medium-high heat and add a tablespoon of olive oil. Season lamb backstrap with one tablespoon of extra virgin olive oil and a generous sprinkle of salt.
- Place lamb backstrap on the pan and cook for 3-4 minutes on either side. Remove from the heat and let it rest for 10 minutes.
- When ready to serve, place the tzatziki in a dish and top with sliced lamb. Garnish with more fresh herbs, roasted pistachios and pickled red onions.
Notes
Dairy free option: Use coconut yoghurt in place of Greek yoghurt.Share the love
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About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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