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 |
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Directions
- 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.
- Chop the olives roughly. In a bowl combine them with the coriander, capers and lemon juice.
- 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.
- Serve with salsa and char-grilled greens.