Lamb With A Dukkah Crust And Herb And Cucumber Relish

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 100 g sesame seeds
• 100 g blanched almonds
• 2 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon sea salt
• 1/2 teaspoon black peppercorns
• 1 lebanese cucumber, sliced into ribbons
• 1 bunch mint sprig
• 2 green onions, sliced on a diagonal
• 2 (300 g) lamb backstraps, trimmed
• 2 tablespoons olive oil
• 2 lemons, halved
• 1 tablespoon olive oil, to drizzle over

Recipe

• 1 preheat oven 180°c/160°c (fan forced).
• 2 to make the dukkah, place sesame seeds, almonds, corriander and cumin seeds, salt and black peppercorns into a hot, dry pan cook until fragrant. remove from pan and cool completely. transfer to a mortar and pestle and coarsely grind; set aside.
• 3 brush lamb with some of the oil and place 1 cup of dukkah a flat plate. press the top and bottom of the fillet into the dukkah evenly.
• 4 heat remaining oil in an oven-proof frying pan and cook lamb for 1 minute on each side. add lemon halves and transfer to oven; cook for 7 minutes or until cooked to your liking. remove and rest, loosely covered with foil.
• 5 to make the relish; combine cucumber, mint sprigs and green onions in a medium bowl and mix well.
• 6 serve sliced lamb with relish and roasted lemon to squeeze over; drizzle over olive oil and serve.