Lamb backstrap with roast pumpkin, anchovy, mint and sesame

Lamb backstrap with roast pumpkin, anchovy, mint 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.

Serves 4
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 (1/4 cup) extra-virgin olive oil

1 - Preheat oven to 230C. Toss pumpkin in half the oil, season to taste and roast in a roasting
pan, turning once, until golden and tender (25-27 minutes).

2 - Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Season backstraps,
add to pan and fry, moving them around the pan so they cook evenly, until golden brown and medium-rare (5 minutes each side). Set aside on a plate for 5 minutes to rest, then slice.

3 - For anchovy dressing, pound anchovies and garlic with a mortar and pestle to a smooth paste, then stir in lemon juice and olive oil and season with pepper.

4 - Place pumpkin in a bowl, add mint, onion and half the dressing, toss to combine and divide
among plates. Top with lamb, pepitas and seeds, drizzle with remaining dressing and serve hot.

Note Tamari pepitas are available from supermarkets and select grocers.