This scrummy-licious recipe is a lively lamb number, ready to eat in just 20 minutes. Just BBQ or pan fry and marvel as everyone asks you for the recipe!
Serves 4-6
Ingredients
4-6 lamb steaks or 6-8 lamb loin chops
½ onion, peeled
½ teaspoon salt
grated rind and juice 1 lemon
¼ cup olive oil
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 steaks or chops over a moderately-high heat for about 4-5 minutes each side. The lamb should remain pink. Rest a minute or two before serving with the date and lemon couscous and quince paste in honey dressing.
Allyson Gofton’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.
Lamb cuts to use: Loin chops are an economical choice. Lamb cutlets are more expensive and equally delicious. Allow 4-5 minutes cooking time. Lamb steaks from the rump are ideal.
Pierce a bamboo skewer through the lamb steaks to keep them in a nice shape while cooking.