Lamb with a Dukkah Crust and Herb and Cucumber Relish

Name: Lamb with a Dukkah Crust and Herb and Cucumber Relish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 100 g sesame seeds; 100 g blanched almonds; 2 tbsp coriander seeds; 2 tsp cumin seeds; 1 tsp sea salt; 0.5 tsp black peppercorns; 1 lebanese cucumber; 1 bunch mint sprig; 2 green onions; 2 lamb backstraps (300 g); 2 tbsp olive oil; 2 lemons; 1 tbsp olive oil

Oven-roasted lamb, lebanese cucumber and sesame seeds, warmed with coriander and cumin, an Egyptian spice blend.

30 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 10 min · 30 min total
Difficulty: medium

1
Preheat oven 180°C/160°C (fan forced). 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.
2
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.
3
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.
4
To make the relish; combine Cucumber, mint sprigs and green onions in a medium bowl and mix well.
5
Serve sliced lamb with relish and roasted lemon to squeeze over; drizzle over olive oil and serve.