Spice-rubbed Lamb Backstrap

Name: Spice-Rubbed Lamb Backstrap
Yield: 4
Cuisine: Moroccan
Ingredients: ¼ cup coriander seeds; 3 teaspoons cumin seeds; 1½ teaspoons fennel seeds; 3 teaspoons salt flakes; 1 tablespoon harissa to taste; ¼ cup extra virgin olive oil, plus extra for pan-frying; 3 x 200g lamb back straps; TOMATO SAUCE; 2 tablespoons extra virgin olive oil; 1 red onion, diced; Salt flakes, to taste; 400g canned Italian tomatoes, chopped; 1 teaspoon sambal oelek

This quick spice rub adds real punch to any red meat. I usually serve my spice-rubbed lamb backstrap with instant couscous (quinoa works well too) tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but plain steamed rice is also good. Asian sambal oelek has no place in this dish culturally – but the Conimex brand is just chilli and salt (no Asian flavour) and I use it in all sorts of dishes to add a touch of heat. For a Spanish spice-rubbed lamb, replace the fennel seeds with 3 teaspoons of hot smoked paprika. And in the glass, some Payten & Jones V V Syrah from the Yarra Valley, much more elegant than your typical Aussie shiraz with gentle spice to match this Moroccan-inspired dish.

Serves 4

Ingredients

¼ cup coriander seeds
3 teaspoons cumin seeds
1½ teaspoons fennel seeds
3 teaspoons salt flakes
1 tablespoon harissa to taste
¼ cup extra virgin olive oil, plus extra for pan-frying
3 x 200g lamb backstraps

Tomato Sauce

2 tablespoons extra virgin olive oil
1 red onion, diced
Salt flakes, to taste
400g canned Italian tomatoes, chopped
1 teaspoon sambal oelek

Method

Fry the coriander, cumin and fennel seeds in a dry frying pan for a couple of minutes until aromatic then place in a spice grinder with salt and grind to a powder. Mix with harissa and olive oil to make a paste.
Rub paste all over the lamb and leave to marinate at room temperature for 30 minutes or so.
Make the Tomato Sauce: heat olive oil in a saucepan, add onion and salt and cook for 5-10 minutes until translucent. Add tomatoes and sambal oelek, bring to the boil, reduce heat and simmer for 10 minutes.
Meanwhile, heat a little oil in a frying pan, add lamb and cook for a couple of minutes each side.
Remove meat from the pan and set aside to rest. Meanwhile, stir tomato sauce through the cooking juices and spice paste remaining in the pan and cook for a few minutes.
Slice meat, arrange on a platter, top with tomato sauce and serve.