Olivia Kaplan’s Lamb Backstrap With Pistachio Butter Tzatziki

Name: Lamb Backstrap With Pistachio Butter Tzatziki
Prep time: 15 min
Cook time: 15 min
Total time: 23 min
Cuisine: Australian, Modern
Ingredients: 2 cucumbers; 1 cup full-fat Greek yoghurt; 1/4 cup pistachio butter; 1/2 lemon zested and juiced; 1 clove garlic, crushed; 1/4 cup fresh dill; 1/4 cup fresh mint, finely chopped; 1 tbsp extra virgin olive oil; Salt and pepper, toast; 2 tbsp extra virgin olive oil; Salt, to taste; 250-300 g lamb backstrap; 3 tbsp pistachios, roasted, roughly chopped, to serve; 2 tbsp pickled onions, to serve

Olivia Kaplanʼs Lamb Backstrap With Pistachio Butter Tzatziki recipe tastes incredible. See ingredients & method below.

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! 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. ... More

prep

cook

yield

difficulty

Pairs with

Cabernet Sauvignon

Grenache

Lamb Backstrap With Pistachio Butter Tzatziki

Ingredients

Pistachio Tzatziki

2 cucumbers
1 cup full-fat Greek yoghurt
1/4 cup pistachio butter
1/2 lemon zested and juiced
1 clove garlic, crushed
1/4 cup fresh dill
1/4 cup fresh mint, finely chopped
1 tbsp extra virgin olive oil
Salt and pepper, toast

Lamb Backstrap

2 tbsp extra virgin olive oil
Salt, to taste
250-300 g lamb backstrap
3 tbsp pistachios, roasted, roughly chopped, to serve
2 tbsp pickled onions, to serve

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Method

Tips

Dairy free option: Use coconut yoghurt in place of Greek yoghurt.

Start with making the tzatziki by grating the cucumber.
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.

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