Ingredients
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2 tbsp Sunflower Oil
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1 tbsp Tomato Paste
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½ tbsp ground Cumin
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1 tsp Lemon Juice
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1 Garlic
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Pinch of Cayenne Pepper
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Salt
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Black Pepper
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1 lb 2 oz (500 g) Lamb
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Toasted Sesame Seeds
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For the Dressing
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2 tbsp fresh Lemon Juice
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1 tsp Honey
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3 oz (75 g) thick plain Yogurt
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2 tbsp finely shredded fresh Mint
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2 tbsp chopped fresh Parsley
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1 tbsp finely snipped fresh Chives
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Salt
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Black Pepper
Directions
Steps
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1
Done
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Mix the 2 tablespoons oil, tomato paste, cumin, lemon juice, garlic, cayenne and salt and pepper to taste together in a non-metallic bowl. Add the lamb and rub all over with the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours, but ideally overnight. |
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2
Done
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Meanwhile, to make the dressing, whisk the lemon juice and honey together until the honey dissolves. Whisk in the yogurt until well blended. Stir in the herbs and add salt and pepper to taste. Cover and chill until required. |
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3
Done
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Remove the lamb from the fridge 15 minutes before you are ready to cook. Heat the broiler to its highest setting and lightly brush the broiler rack with oil. Broil the lamb, turning it once, for 10 minutes for medium and 12 minutes for well done. Leave the lamb to cool completely, then cover and chill until required. |
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4
Done
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Thinly slice the lamb, then divide among 4 plates. Adjust the seasoning in the dressing, if necessary, then spoon over the lamb slices. Sprinkle with toasted sesame seeds and parsley and serve. |
