Method:

Cumin Crusted Lamb

1. Combine the cumin,coriander and salt in a small bowl set aside
2. Sprinkle the backstrap with salt.
3. In hot pan on high heat add oil then sear the back strap for 90 seconds on all 4 sides.
4. Add onion cut side down in the same pan for 6-8 minutes until very dark on one side and set aside for serving.
5. Set lamb a side to rest
6. Roll the back strap in the spices and set aside

Lamb Jus

1. Add beef stock, coriander, cumin, alcohol and lemon to the same pan that you cooked the lamb and onions in.
2. Reduce by 1⁄2 then add butter and salt.
3. Reduce by 1⁄4
4. Set aside for serving

Peas

1. Open up the snap peas carefully trying to keep the peas inside the casing.
2. Blanch the open peas with the frozen peas and sprigs of mint.
3. Strain into a small bowl and pop in butter and salt to coat well.
4. Set aside