Sumac lamb loins
( SERVES 4 )
Photo by 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|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|1 Tbsp||Black sesame seeds, and white sesame seeds|
|½ tsp||Freshly ground black pepper|
|2 Tbsp||Olive oil|
For the salsa
- 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.
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