Cumin and Coriander Crusted Lamb
Khanh OngIngredients:
Cumin Crusted Lamb
- 1 tsp of cumin seeds toasted and ground up
- 1 tsp of coriander seeds toasted and ground up
- 2 generous pinches of salt
- 1 lamb back strap (200g)
- 1 tbsp EVOO
- 1⁄2 an onion
Lamb Jus
- 150ml beef stock
- 1/2 tsp ground coriander
- 1⁄2 tsp ground cumin
- 30ml pernod/ouzo or absinthe
- the juice of ½ a lemon
- 25g of butter
- a pinch of salt
Peas
- 6 sugar snap peas
- 1⁄4 cup of frozen peas
- 3 sprigs of mint
- 2 tsp butter
- a pinch of salt
Garnish
- Pea tendrils top of mint leaves
Method:
Cumin Crusted Lamb
- Combine the cumin,coriander and salt in a small bowl set aside
- Sprinkle the backstrap with salt.
- In hot pan on high heat add oil then sear the back strap for 90 seconds on all 4 sides.
- Add onion cut side down in the same pan for 6-8 minutes until very dark on one side and set aside for serving.
- Set lamb a side to rest
- Roll the back strap in the spices and set aside
Lamb Jus
- Add beef stock, coriander, cumin, alcohol and lemon to the same pan that you cooked the lamb and onions in.
- Reduce by 1⁄2 then add butter and salt.
- Reduce by 1⁄4
- Set aside for serving
Peas
- Open up the snap peas carefully trying to keep the peas inside the casing.
- Blanch the open peas with the frozen peas and sprigs of mint.
- Strain into a small bowl and pop in butter and salt to coat well.
- Set aside
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