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Cumin and coriander lamb with carrot salad
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½ tsp cumin seeds
½ tsp coriander seeds
4 essential Waitrose British lamb steaks
2 carrots, grated
50g bag rocket
½ red onion, finely sliced
½ x 20g pack coriander
2 tbsp olive oil
2 tbsp lemon juice
1 tsp essential Waitrose wholegrain mustard
1 tsp sugar
1. Preheat the grill to medium-high. Toast the cumin and coriander seeds in a dry frying pan until they start to release their aroma, then crush in a pestle and mortar. Sprinkle over the lamb and season. Grill for 3-4 minutes on each side, then leave to rest for 2 minutes.
2. Meanwhile, toss the carrot with the rocket, red onion and coriander. Whisk together the olive oil, lemon juice, mustard and sugar and use to dress the salad at the last minute.
3. Serve the salad with the lamb and some toasted wholemeal pitta bread, if liked.
Typical values per serving:
This recipe was first published in June 2011.
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