Spicy Cumin Lamb with Asian Fennel Slaw
Spicy Cumin Mix
Makes 1⁄2 cup
2 tbsp dried chilli flakes
2 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp Sichuan peppercorns
1 tbsp ground cumin
11⁄2 tbsp sea salt
1 pack Silver Fern Farms Lamb Loin Fillets
2 tbsp Spicy Cumin Mix, plus extra 2 tsp to sprinkle over
1 tbsp Shaoxing wine 4 ready-made
steamed buns, to serve (see tip)
1⁄4 Asian cabbage, shredded
1 cup bean sprouts
1 baby fennel, thinly shredded
100g beans, sliced diagonally
1 carrot, julienned
1⁄2 cup coriander, chopped
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp oyster sauce
To make cumin mix, in a mortar and pestle or spice grinder, pound or process chilli, cumin seeds, fennel seeds and peppercorns until coarsely ground. Stir in cumin and sea salt.
Remove lamb from packaging and set aside to bloom for 10 minutes before cooking.
In a bowl, mix the Silver Fern Farms Lamb Loin Fillets with spicy cumin mix and Shaoxing wine to coat.
Heat a large chargrill pan or frying pan over medium heat and cook lamb for 3 to 4 minutes each side for a medium rare, or cook further if you like lamb a little more done (spices will begin to char slightly). Sprinkle over with remaining spice mix during the last few minutes of cooking. Remove from heat, cover lightly with foil and leave to rest for 5 minutes before slicing.
To make Asian slaw, toss cabbage, sprouts, fennel, beans, carrot and coriander. Dress with combined sesame oil, and soy and oyster sauces. Serve with buns.
Steamed (Mantou) buns are available in the chilled section of Asian food stores. Shaoxing (rice) wine is sold in the Asian aisle of supermarkets. You can use sherry instead.