Ep 40: Dukkah Crusted Lamb Backstrap Sous Vide with Sauteed Spinach!

Delicious? Tick.
Easy? Tick.
Weeknight capable? Tick.
In this episode, Geoff demonstrates how to put together a stunning weeknight meal, that’s not only delicious, but easy in effort and easy on the waistline. Get on board!
Ingredients:
2 lamb backstraps should easily feed 3-4 people depending on how big they are.
For the lamb:
Pistachio based dukkah. If you can’t find in store, there are plenty of recipes on google. Also remember you can always add your own stuff to the mix as well. I always add more fennel seeds to mine. Pistachio goes great with lamb, so make sure it has those as the base. There are heaps of different mixes.
Garlic
Rosemary
Salt and pepper
For the spinach:
I buy 1 large 280 gram bag of baby spinach for 4 people. Remember, it wilts down a lot. Best to buy more than you think you need the first time you make this. When you cook it, don’t let it wilt TOO much. Remember again, you eat this stuff raw. No need to overdo it. Sweat the onions and tomatoes down first, then you’re golden.
2 tablespoons of semi dried tomatoes, chopped
1 small onion, chopped
1 clove garlic, chopped
Seasoning to taste
Optionally, pine nuts are also a winner.
Red wine jus. See episode 7. • Ep 7: Chef Geoff Demon...
Let us know how you did with this one in the comments!
Find us on Facebook and Insta @geofftherealchef

[@FJGavio]

Damn that looks good!!!!

[@GeoffTheChefOfficial]

Thanks for tuning in Gavin. Give it a try, you’ll love it :)

[@bradneat]

Looks fantastic. Well done and yes, you are looking a little thinner these days.

[@GeoffTheChefOfficial]

Cheers Brad. Abs by Summer? 😂

[@djeity]

Looks delicious. I've been thinking of getting into sous vide for a while now, perhaps it's time. Great to see you back. (I moved to Perth a few years ago from Melbourne, and did you know you can't really get backstrap here? I'm yet to find a butcher that will sell it to me. Maybe Mondo's...)

[@GeoffTheChefOfficial]

I’m still baffled that supermarkets don’t stock it as core range. Such a great easy cut to work with! Thanks for tuning in David :)

[@stephenbond1382]

Just spent a fortune on a kamado and now I need a bloody bath to cook meat in, wife is going to kill me

[@GeoffTheChefOfficial]

Hahahaha … I’d like to say I’m sorry .., but you know.
If it helps, this dish works just as well grilling it for 3-4 mins a side. 👍🏼