• Start with the white been puree. Add stock, garlic, drained beans and a pinch of salt and pepper into a saucepan. Bring to the boil, then cover with a lid, turn the heat down to low and simmer for 10 minutes.
• Take the lid off, turn off the heat and allow bean mixture to cool in the saucepan for 10 minutes.
• Meanwhile make your salad. Place, tomato, onion, parley, lemon juice, olive oil and salt and pepper into a bowl. Stir to combine and set aside until needed.
• Now its time to get on with the lamb. Spread dukkah, salt and pepper onto a flat plate. Whisk the egg in a large shallow bowl, then dip the lamb backstrap into the egg and then immediately roll into the dukkah, till lamb is evenly coated.
• Heat olive in a frying pan to medium heat. Place lamb in the pan and fry for 4 minutes on each side, turning only once (if you turn the lamb too often the dukkah will fall off).
• Remove lamb from the pan and allow to rest for 4 minutes.
• While the lamb is resting, add bean mixture, lemon juice and olive oil to a food processor and puree, the adjust seasoning with salt and pepper to taste.

To Serve

• Slice lamb into 2cm thick slices. Smear puree onto the base of a platter, top with sliced lamb and garnish with tomato and onion salad. Enjoy warm.