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Dukkah coated lamb with roasted lemon

Dukkah coated lamb with roasted lemon

Serving size: Serves 4
Cuisine type: Middle Eastern, Modern Australian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Lamb

Dukkah coated lamb with roasted lemon
INGREDIENTS

dukkah
100g sesame seeds
100g blanched almonds
2 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon sea salt
½ teaspoon black peppercorns

herb & cucumber relish
1 lebanese cucumber, sliced into ribbons
1 bunch mint sprigs
2 green onions, sliced on a diagonal

2 x 300g lamb backstrap, trimmed
2 tablespoons olive oil
2 lemons, halved
olive oil to drizzle over
METHOD

Preheat oven 180°C/160°C (fan forced)

Place all dukkah ingredients 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.

Brush lamb with some of the oil and place 1 cup of dukkah onto a flat plate. Press the top and bottom of the fillet into the dukkah evenly.

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.

To make the relish; combine all ingredients in a medium bowl and mix well.

Serve sliced lamb with relish and roasted lemon to squeeze over; drizzle over olive oil and serve.

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Tip: Try "lamb & potato" or "Low GI"
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