Macadamia Gazpacho With Lamb Backstrap


PREP TIME 5 minutes
COOK TIME 15-20 minutes


½ cup macadamias
½ cup verjuice
2 tbsp Pukara truffle oil
6 brussel sprouts, chopped
1 gem lettuce, chopped
1 shallot, chopped
1 lamb backstrap
25g Ashgrove butter
2 sprigs thyme
2 cloves garlic
1 tsp Pukara olive oil
1 pinch Tasman sea salt


Step 1
Add macadamias, verjuice and truffle oil into a jug and blitz together until at a smooth consistency.

Step 2
Add brussel sprouts, lettuce and shallot, lamb backstrap, butter, thyme, garlic and oil into a pan and cook for approx 5 minutes whilst gradually scooping melted butter from pan over lamb backstrap.

Step 3
After approx 5 minutes, remove backstrap from pan and sit to rest for approx 2-3 minutes.

Step 4
After approx 2-3 minutes, serve backstrap with a pinch of salt, charred vegetables and a drizzle of macadamia over the top.