Cumin Lamb

I am usually not very fond of lamb (expect for some Mustard Leg of Lamb), so I decided to try something new. From what I saw, cumin is often used with lamb, so I decided to make a marinade from it, and this Cumin Lamb turned out pretty good.

I like to serve this Cumin Lamb in a flour tortilla, with some hummus, a healthy shake of sumac and some pomegranate seeds.

You can also replace lamb with chicken.

Ingredients for one rack of lamb:

  • 1 rack of lamb ribs (400-500gr)
  • 1 tablespoon of olive oil
  • 3 teaspoons of cumin seeds
  • 1 teaspoon of red or black peppercorns (I am using Kampot pepper)
  • 1 teaspoon of fennel seeds
  • Half a teaspoon of smoked paprika
  • 1 clove of garlic
  • Half an onion
  • 1 teaspoon of salt

Directions

  1. Toast the cumin seeds, the peppercorns and the fennel seeds in a dry pan over medium-low heat until fragrant.
  2. Use a pestle and mortar or a spice grinder to grind them down into a powder.
  3. Mix with the olive oil, the salt, and the smoke paprika.
  4. Grate the onion and crush the garlic and add to the spice mix.
  5. Preheat the oven at 200°C (or 390°F).
  6. Cover the lamb with the spice mix and wrap into foil before placing into the oven for 1 hour.
  7. After an hour, remove from oven and let rest for 5 minutes.
  8. When it has cooled down a bit, cut the meat from the bones and cut into bite-sized pieces.
  9. Preheat a pan at high heat, and sear the lamb pieces until golden brown and crispy.

Enjoy 😉

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