Lamb Backstrap With Pistachio Butter Tzatziki

1/3

2/3

3/3

100%

By Liv Kaplan

Lamb Backstrap With Pistachio Butter Tzatziki

Name: Lamb Backstrap With Pistachio Butter Tzatziki
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: European, Mediterranean, Greek
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; 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

6 steps

Prep:15minCook:8min

An easy way to dress up a beautiful lamb backstrap, one of my favourite cuts of meat. Not only is this dish beautiful, making it perfect to serve at a dinner party, but it’s totally delicious and sure to be spoken about by everyone!

Updated at: Thu, 17 Aug 2023 06:02:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories669.7 kcal (33%)

Total Fat50.3 g (72%)

Carbs19.2 g (7%)

Sugars7.8 g (9%)

Protein39.3 g (79%)

Sodium952.3 mg (48%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

250glamb backstrap

2 Tbspextra virgin olive oil

3 Tbsppistachios

roasted, roughly chopped, to serve

2 Tbsppickled onions

to serve

salt

to taste

Pistachio Tzaztiki

¼ cupbutter

pistacchio

2cucumbers

1 tablespoonextra virgin olive oil

1clove garlic

crushed

1 cupfull-fat Greek yoghurt

0.5lemon

Instructions

Step 1

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.

Step 2

In a mixing bowl, combine cucumber, Greek yoghurt, pistachio butter, lemon zest, lemon juice, garlic, dill, mint and olive oil.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

View on Liv Kaplan

↑Support creators by visiting their site 😊