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Home / Eat Well / Recipes

Sumac lamb loins

for 4 people

Babiche Martens

Angela Casley
By
Angela Casley

Food writer for Viva

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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 TbspSumac powder (Main)
1 tspGround cumin (Main)
1 tspGround coriander (Main)
1 TbspBlack sesame seeds, and white sesame seeds
½ tspSalt
½ tspFreshly ground black pepper
2Lamb loins (Main)
2 TbspOlive oil

For the salsa

6 largeGreen olives, stones removed (Main)
¼ cupChopped coriander (Main)
1 tspChopped capers (Main)
2 TbspLemon juice
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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

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