Citrus lamb

RECIPE BY LYN WHEATON FROM STRANRAER LODGE, KANGAROO ISLAND

SERVES 4

2 teaspoons cumin seeds

2 tablespoons rosemary

grated zest of 1 lemon

grated zest of 1 orange

2½ tablespoons extra virgin olive oil

4 x 200 g (7 oz) lamb backstraps or loin fillets

Preheat the oven to 200°C (400°F/Gas 6). Pound the cumin and rosemary and some salt and pepper using a mortar and pestle until finely ground. Add the lemon and orange zests and stir in the oil.

Place the mixture in a shallow dish, then take one of the backstraps and roll it through the mixture, making sure to coat the lamb well. Repeat with the remaining backstraps.

Heat a heavy-based frying pan over medium heat, then sear the lamb on both sides, 3–4 minutes in total.

Transfer the lamb to the oven and cook for 6–7 minutes. Set aside and rest for 5 minutes. Serve on a bed of couscous.

When Lyn cooked this dish for me I loved its simplicity and its wonderful, vibrant summer flavour.