Crusted Lamb with Pistou Provencale and Roasted Truss Tomatoes

Crusted Lamb with Pistou Provencale and Roasted Truss Tomatoes

Ingredients

1.5 kg. lamb backstrap
1 kg. small truss tomatoes

Crust Mix:
3 tsp black peppercorns
3 tsp cumin seed, roasted and ground

Pistounade Provencale Mixture:
160 g. anchovy pitted olives, rough chop
1 clove garlic, roughly chopped
1 cup basil, roughly chopped
2 tbsp pine nuts
1/4 cup Extra Virgin olive oil

Method
1. Dry roast cumin seed and peppercorns in sauté pan till fragrant (about 1 minute) Crush peppercorns and cumin in a mortar until coarse. Pour spice mixture evenly onto a tray, adding some sea salt. Roll lamb over pepper and press into meat so it sticks and forms a crust.
2. Preheat the grill to medium & heat an oven to 180 degrees.
3. In a food processor, blend the olives, pine nuts, garlic, basil and remaining oil almost to a puree. Season with cayenne and extra black pepper. Place in bowl and refrigerate until required.
4. Drizzle the truss tomatoes with olive oil and bake in oven for 15-20 minutes till split.
5. Bring the meat to room temperature prior to cooking (about ½-hr from the fridge).
6. Grill the backstraps on both sides. Cooking times vary according to size of the meat.
7. Transfer beef to cutting board, cover lightly with foil and let rest for 5 minutes min. Slice and serve with the sauce and tomatoes as garnish.

Once you’ve made Crusted Lamb with Pistou Provencale and Roasted Truss Tomatoes you’ll want to make them over and over! Make sure you tell your friends about this great recipe!