Serves two
1 tsp cumin seeds
1 tsp coriander seeds
3 cardamom pods, seeds removed
1 tsp lemon pepper
1 tsp smoked paprika
4 tsp honey, at room temperature
Olive oil, to mix
200g lamb fillets, trimmed of silverskin
1/2 cup yoghurt
1/4 lemon, juiced
2 tbsp water
2 garlic cloves, peeled and crushed
2 tbsp mint leaves, chopped
Sea salt flakes
and freshly milled pepper
1 In a mixing bowl filled with cold water, soak the whole seeds for 10 minutes.
2 Strain, tip into a saute pan and stir over a high heat until fragrant.
3 Place in a coffee/spice grinder along with the lemon pepper and smoked paprika and blitz until smooth. Tip into a mixing bowl with the honey and olive oil and mix well.
4 Coat the lamb with the spice mixture and refrigerate.
5 Meanwhile, in a mixing bowl or small food processor, blitz the yoghurt, lemon, water, garlic, mint and seasoning.
6 In a hot saute pan, add a little high-heat oil and sear the lamb fillets all over for two minutes, then rest for four minutes on a wire rack. Slice and serve with couscous, tomatoes, asparagus and mesclun.
7 Place a dollop of the yoghurt sauce on top.
