Season and brown lamb fillet
Smear with roast garlic
Roll in coriander
Roast on layer of potatoes on high heat for 20 minutes.
inutes.
Add the lamb fillet cubes, ground lamb and garlic.
Fry
o 200\u00b0F. Season the lamb. Heat 2 tbsp oil in
Cut lamb backstraps into 2cm / 1\" strips.
Place lamb and all marindade ingredients into a bowl and mix well using your hands.
Cover and refrigerate for one hour.
Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard.
Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.
n a large pan, add lamb fillets and sear to brown
Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
Serve lamb over couscous with a mint yogurt sauce.
Mix everything (except the lamb) together in a small saucepan
ixture all over the lamb fillet, take the second fillet and place on
Combine sumac, oregano and flakes in a shallow bowl or a plate.
Beat egg with water in another bowl.
Place flour in shallow bowl or plate.
Coat each fillet in flour, then dip into egg mixture and finally coat in spice mixture.
Heat oil in a large frying pan and cook lamb until browned on both sides and cooked as desired.
Leave to stand 5 Min's, then slice thickly.
nd refrigerate until required.
Lamb and Salad:
Preheat oven
hermoulla. Combine remaining chermoulla and lamb in a medium bowl; season
he pod splits.
Combine lamb with both pastes in storage
Preheat a lightly greased grill to high. Season lamb and sprinkle with oregano. Grill lamb 3 mins each side. Add zucchini slices halfway through. Let lamb stand for 4 mins; slice.
Meanwhile, bring oil and 1 1/2 cups water to a boil in a medium saucepan. Add peas and boil for 1 min. Remove from heat. Stir in couscous and season to taste. Cover and let stand for 5 mins.
Fluff couscous with a fork. Transfer to a large bowl. Add lamb, zucchini and mint and toss to combine. Season to taste and serve.
n a medium bowl. Add lamb and turn to coat; season
lices of prosciutto around each lamb fillet. Heat the oil in a
reserve 1/4 cup. Add lamb to dish; turn to coat
Combine lamb, garlic and 1 tbsp of
Using a mortar and pestle, combine mint leaves, garlic, peppercorns and chili. Pound to a thick paste. Stir in honey and mustard.
Thread 4 cubes of lamb onto each skewer. Place skewers on a lined tray. Coat with marinade. Cover and chill 30 minutes.
Meanwhile, to make Tzatziki, combine all ingredients in a small bowl. Season to taste. Cover and chill.
Heat a large frying pan or grill on high. Cook lamb 8-10 minutes, turning, until cooked to taste. Serve with tzatziki and lemon wedges.
or until fragrant. Stir-fry lamb, in batches, for 3-5
nd pepper.
For the lamb, preheat oven to 350\u00b0F