Lamb With a Dukkah Crust and Herb and Cucumber Relish |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a very light, yummy recipe. It takes a while to prepare as you have to make the dukkah, you could buy a pre-made dukkah to save time and this would be a simple, healthy meal for the family or a dinner party Ingredients:
100 g sesame seeds |
100 g blanched almonds |
2 tablespoons coriander seeds |
2 teaspoons cumin seeds |
1 teaspoon sea salt |
1/2 teaspoon black peppercorns |
1 lebanese cucumber, sliced into ribbons |
1 bunch mint sprig |
2 green onions, sliced on a diagonal |
2 (300 g) lamb backstraps, trimmed |
2 tablespoons olive oil |
2 lemons, halved |
1 tablespoon olive oil, to drizzle over |
Directions:
1. Preheat oven 180°C/160°C (fan forced).
2. To make the dukkah, place sesame seeds, almonds, corriander and cumin seeds, salt and black peppercorns into a hot, dry pan cook until fragrant. Remove from pan and cool completely. Transfer to a mortar and pestle and coarsely grind; set aside.
3. Brush lamb with some of the oil and place 1 cup of dukkah onto a flat plate. Press the top and bottom of the fillet into the dukkah evenly.
4. Heat remaining oil in an oven-proof frying pan and cook lamb for 1 minute on each side. Add lemon halves and transfer to oven; cook for 7 minutes or until cooked to your liking. Remove and rest, loosely covered with foil.
5. To make the relish; combine Cucumber, mint sprigs and green onions in a medium bowl and mix well.
6. Serve sliced lamb with relish and roasted lemon to squeeze over; drizzle over olive oil and serve.
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