Our Pistachio Crusted Lamb Backstrap is a lamb backstrap containing a pocket filled with sweet potato, prosciutto and caramelised balsamic. The backstrap is then brushed with ghee and then rolled in gluten free crumbs and freshly crushed pistachios.
We recommend cooking to medium rare.
Preheat your oven to 180ºC . Place the lamb on an oven tray and spray with a little bit of oil. Bake for 25 minutes (for medium rare). The internal temperature should be 60ºC if checked with a meat thermometer. Remove from the oven and set aside for 5 minutes to rest.
A digital meat thermometer is always the best way to check if your meat is cooked to your liking.
60ºC = medium rare, pink in the middle, lots of juice
70ºC = medium well, still slightly pink, but cooked
75ºC = well done, cooked well, right through
Serve with a cherry tomato, goats cheese, parsley and chickpea salad or roast vegetables sprinkled with a Moroccan spice mix prior to roasting.