Tasty lamb backstraps with Henry Langdon Dukkah
1kg of Lamb Backstraps
7 tablespoons of Henry Langdon Dukkah
150g baby beans
400g tin of chickpeas
250g cherry tomatoes, halved
4 handfuls of washed baby spinach
2 handfuls of washed radicchio finely sliced
½ cup of pomegranate seeds
4 tablespoons of goats’ cheese
Take the lamb backstraps out of the fridge and bring to room temperature (approx. 30 minutes before cooking).
Roll the lamb in Henry Langdon Dukkah pressing the spice mix firmly onto the meat.
Heat a BBQ, and brush with some A L'Olivier Olive Oil. Cook the lamb backstraps 3-4 minutes each side, or until medium rare. Remove lamb from the BBQ and rest for 10 minutes.
While the lamb is resting, steam the baby beans for 4 minutes or until just tender. Remove from steamer and rinse with cold water to stop the beans cooking further.
On a large platter, place the spinach, radicchio, cherry tomatoes, chickpeas, beans, and pomegranate seeds. Drizzle with salad dressing and toss together.
Evenly distribute the goats’ cheese over the top of the salad. After the lamb has rested, slice and place on top of the salad.