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!
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