Lamb / Recipes

This recipe serves 2.

Ingredients 

  • 1 small lamb backstrap
  • 2 tsp ground cumin seeds
  • 1 tsp ground coriander seeds
  • zest from one lemon
  • 1 tbs olive oil
  • 1/2 small Kent pumpkin, peeled and chopped into 1 inch cubes
  • 1 tsp ground coriander seeds
  • 2 tsp ground cumin seeds
  • pinch chilli flakes
  • 2 tbs olive oil
  • 1 punnet cherry tomatoes, washed
  • handful of green beans, topped and tailed
  • couple of handfuls of baby spinach
  • couscous, to serve
  • plain yoghurt, to serve

Directions

  1. Combine first set of spices, olive oil and lemon juice in a bowl. Place lamb into the marinade and set aside.
  2. Place pumpkin, olive oil and the second batch of spices in a bowl and coat pumpkin well. Place on a baking tray and put in an oven preheated to 220C for about 40 minutes. After about 30 minutes, add the punnet of cherry tomatoes to the tray and continue to cook.
  3. Meanwhile, blanch the beans in boiling salted water for about 5 minutes and then refresh under cold water.
  4. When the tomatoes go into the oven, begin to cook the lamb backstrap on a preheated BBQ plate until done to your liking. Remove and set aside to rest.
  5. Combine the pumpkin, tomatoes, beans and baby spinach in a bowl and serve with the lamb and couscous with a dollop of yoghurt.

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