Lamb Backstrap With Pistachio Butter Tzatziki

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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