Grilled Lamb with Lemon and Crushed Coriander
By Beef & Lamb New Zealand & Allyson Gofton
This recipe is from Allyson’s recipe book:
Cook, by Allyson Gofton.
Allyson’s Tips: Toast coriander seeds in a hot frying pan, shaking regularly until they darken in colour and become fragrant. Once toasted transfer to a plate to arrest further cooking and potential burning.
Serves 4
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Ingredients
4 lamb rump cap on
½ onion, peeled
½ teaspoon salt
grated rind and juice 1 lemon
¼ cup oil, olive is nice here
1 tablespoon toasted coriander seeds, crushed
Method
Grate or finely chop the onion. Mix with the salt, lemon rind, juice, oil and coriander seeds.
Place the lamb in one layer in a dish and pour over the marinade. Turn to coat. Cover and stand for 10 minutes or until ready to cook.
Barbecue or pan fry the lamb over a moderately-high heat for about 8-10 minutes each side. If you slice the rumps first they will only need 4-5 minutes each slide.
The lamb should remain pink. Rest a minute or two before serving with a date and lemon couscous and quince paste in honey dressing.