Coriander crusted Lamb
The best way to make a lamb dish is to take a fresh cut of meat, and then cover it in a mixture of cumin, coriander, salt, pepper, and an assortment of other spices.
- 3 tbsp olive oil plus extra for greasing
- 1 large aubergine cut into 1 in cubes
- 1 tsp cumin seeds
- 1 garlic clove crushed
- 2 boneless lamb steaks about 11 oz total weight
- 1 tsp ground coriander
- 1 small red onion sliced into rings
- lemon wedges and fresh coriander to garnish
- hummus and toasted flat bread cut into strips to serve
- Heat the oil in a frying pan and fry the aubergine for 8 minutes, or until beginning to soften. Add the cumin seeds and garlic, increase the heat and fry the mixture for 5 minutes, or until the aubergine is cooked and golden. Remove from the heat and set aside.
- Meanwhile, cut each lamb steak into two. Coat with the ground coriander and season with the salt and pepper.
- Using kitchen paper, wipe a griddle pan or barbecue with olive oil and heat. Fry the lamb on a moderate to high heat for 4 to 5 minutes on each side. Put on serving plates and place the onion rings on the lamb with the aubergines. Garnish with lemon wedges and coriander. Season with black pepper and serve with hummus and toasted flat bread.
Calories: 714 kcal
Carbohydrates: 20 g
Protein: 29 g
Saturated Fat: 19 g
Cholesterol: 114 mg
Sodium: 101 mg
Potassium: 988 mg
Fiber: 8 g
Sugar: 10 g
Vitamin A: 67 IU
Vitamin C: 10 mg
Calcium: 78 mg
Iron: 4 mg