Middle Eastern Spiced Lamb Back Strap with Roasted Pumpkin, Pomegranate, and Tahini Sauce
½ kent pumpkin, fiber and seeds removed, flesh cut into 1-inch (2.5cm) pieces
1 red onion, cut into wedges
2 tablespoons coconut oil, melted
2 pinches ground cumin
4 x 200g lamb back strap lions
Coconut oil or good quality animal fat for cooking (ideally Cleaver’s Organic Beef Tallow)
100 g unhulled tahini paste
1 tablespoon freshly squeezed lemon juice
½ garlic clove, finely grated
¼ teaspoon ground sumac
¼ teaspoon ground cumin
Extra virgin olive oil
2 pinches ground sumac
Roasted pumpkin seeds
Seeds of 1 pomegranate
Pomegranate jus (see recipe)
2 handfuls of mint leaves, torn
2 tablespoons coconut oil or duck fat, melted
100 g French shallots, sliced
1 garlic clove, lightly crushed
4 thyme sprigs
1 tablespoon tomato paste
200 ml red wine (such as Shiraz)
1.25 litres Beef Bone Broth
1 – 2 tablespoons pomegranate molasses, or enough to taste
sea salt and freshly ground black pepper
Melt 1 tablespoon of oil or fat in a saucepan over medium–high heat. Add the shallot and sauté, stirring occasionally, for 5 minutes until lightly caramelised. Add the garlic, thyme and tomato paste and continue to cook for 3 minutes. Pour in the wine, bring to the boil and simmer until reduced by two-thirds. Pour in the broth and bring to the boil. Turn the heat down to medium and simmer, occasionally skimming the scum that rises to the surface, until the jus is reduced by two-thirds and has a sauce-like consistency. Mix through the pomegranate molasses and season with salt and pepper.
Strain the jus through a sieve.
Preheat the oven to 200°C. On a baking tray, drizzle the pumpkin and onion wedges with the coconut oil and toss to coat evenly. Arrange the pumpkin and onion in a single layer laying flat and sprinkle with sea salt, freshly cracked black pepper, and cumin. Roast for 20 to 25 minutes, until tender.
Meanwhile, coat the lamb with oil and coat with the spices and season with salt and pepper.
Heat a frying pan with a little coconut oil or fat over medium heat. When the oil is hot, cook the lamb 2 – 2 ½ minutes on each side. Remove from heat, cover with foil and rest for 5 minutes.
To make the sauce, combine the tahini, 5 tablespoons water, lemon juice, sumac and cumin. Stir until smooth.
To serve, place the pumpkin on a serving platter, drizzle with a little olive oil and sprinkle with salt, pepper, sumac, pumpkin seeds, pomegranates seeds, and mint. Drizzle with some of the tahini sauce. Slice the lamb and arrange either on top of the salad or on the side, and drizzle with some pomegranate jus. Serve with the remaining tahini sauce and lemon wedges alongside.
35 g ground cumin
3 tablespoons dried mint
3 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons freshly ground black pepper
2 teaspoons hot paprika
To make the Moroccan spice mix, place all the ingredients in an airtight container and shake to combine.
Turkish Spice Mix
35 g (3½ tablespoons) ground cumin
10 g (3 tablespoons) dried mint
10 g (3 tablespoons) dried oregano
15 g (1½ tablespoons) cracked black pepper
3 g (1 teaspoon) chilli powder
30 g (3 tablespoons) paprika
Mix all ingredients together to combine. Store in an airtight container until ready to use.