Try this Funnel, Cumin and Coriander Lamb Skewers. Yum! Even yummier with Domaine Duseigneur Le Songe de Catherine Chateauneuf-du-Pape Rouge
Find it in Pop Up Wine's fabulous range of Red Wine.
Thank you to #donnahaymagazine for this fantastic recipe!
INGREDIENTS
- 2 TABLESPOONS FENNEL SEEDS, TOASTED
- ¼ CUP CORIANDER SEEDS, TOASTED
- 2 TABLESPOONS GROUND CUMIN
- 1 TABLESPOON SEA SALT FLAKES
- 1 TEASPOON CRACKED BLACK PEPPER
- 1KG LAMB RUMP, TRIMMED AND CUT INTO 4CM PIECES
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- MINT LEAVES AND LEMON WEDGES, TO SERVE
METHOD
- Place the fennel and coriander seeds in a mortar and pound with a pestle until fine. Add the cumin, salt and pepper and mix to combine.
- Preheat a char-grill pan or barbecue over medium heat. Place the lamb, oil and half to the spice mixture in a large bowl and toss to combine.
- Thread the lamb onto 8 metal skewers and cook for 3 minutes each side or until charred and cooked through. Sprinkle the lamb with the remaining spice mixture and serve with mint leaves and lemon. Serves 4.
+ To toast the spices, place them in a small frying pan over medium heat and cook, stirring, for 1–2 minutes or until fragrant.