Cumin and Coriander Crusted Lamb

Khanh Ong

Ingredients:

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

  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

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