Lamb Backstrap with Roast Pumpkin and Sesame
Backstrap, or eye of loin, is a lovely lean cut of meat, while anchovies and mint are always perfect partners with lamb. Just add pumpkin for an ideal autumn meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 1.2 kg peeled Jap pumpkin cut into 6cm-8cm pieces
- 2 tbsp olive oil
- 4 lamb backstraps (200gm each)
- 1 cup mint, coarsely torn
- 1 salad onion (optional), thinly sliced
- ¼ cup tamari pepitas (see note)
- Roasted sesame seeds, to serve
- Anchovy dressing
- 8 anchovy fillets
- 3 small garlic cloves, chopped
- Juice of 2 lemons
- 60 ml extra-virgin olive oil (1/4 cup)
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