African spiced lamb with garlic-yoghurt dressing
( SERVES 2 )

African spiced lamb with garlic-yoghurt dressing

NZ Herald 15/11/2010

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Ingredients

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1 tsp Cumin seeds
1 tsp Coriander seeds
3 ml Cardamom pods, seeds removed
1 tsp Smoked paprika
4 tsp Honey, at room temperature
1 to drizzle Olive oil
200 g Lamb fillet, trimmed of silverskin
½ cup Yoghurt
1 Lemon, 1/4 juiced
2 tbsp Water
2 Garlic cloves, crushed
2 tbsp Mint leaves, chopped
1 to taste Salt & freshly ground pepper

Directions

  1. In a mixing bowl filled with cold water, soak the whole seeds for 10 minutes.
  2. Strain, tip into a saute pan and stir over a high heat until fragrant.
  3. Place in a coffee/spice grinder along with the lemon pepper and smoked paprika and blitz until smooth. Tip into a mixing bowl with the honey and olive oil and mix well.
  4. Coat the lamb with the spice mixture and refrigerate.
  5. Meanwhile, in a mixing bowl or small food processor, blitz the yoghurt, lemon, water, garlic, mint and seasoning.
  6. In a hot saute pan, add a little high-heat oil and sear the lamb fillets all over for two minutes, then rest for four minutes on a wire rack. Slice and serve with couscous, tomatoes, asparagus and mesclun.
  7. Place a dollop of the yoghurt sauce on top.

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