Sumac lamb loins

Babiche Martens

A loin of lamb is one of my favourite cuts, with absolutely no waste. Bring it to room temperature before cooking quickly in a frying pan or, even better, on the barbecue. This is a versatile cut, served here with char-grilled vegetables — or try the lamb sliced and tossed through a salad. It is even delicious in crunchy bread with a dollop of aioli and handful of rocket.

For the lamb

1 Tbsp	Sumac powder (Main)
1 tsp	Ground cumin (Main)
1 tsp	Ground coriander (Main)
1 Tbsp	Black sesame seeds, and white sesame seeds
½ tsp	Salt
½ tsp	Freshly ground black pepper
2	Lamb loins (Main)
2 Tbsp	Olive oil

For the salsa

6 large	Green olives, stones removed (Main)
¼ cup	Chopped coriander (Main)
1 tsp	Chopped capers (Main)
2 Tbsp	Lemon juice

Directions

1. Combine the sumac, cumin, coriander, salt and pepper in a small bowl. Spread on a plate. Rub the loins all over with oil, then roll in the spices. Set aside while you make the salsa.
2. Chop the olives roughly. In a bowl combine them with the coriander, capers and lemon juice.
3. Heat a frying pan to a medium heat and fry the lamb for 3-4 minutes each side or until cooked to your liking. Leave to rest for a further 5 minutes, then slice thinly.
4. Serve with salsa and char-grilled greens.

More dinner-party courses

• Warm scallop and prawn salad with hazelnut butter
• Chocolate and prune tart