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

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email