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 sometimes serve spice-rubbed lamb backstrap with instant couscous tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but if I’m short on time plain steamed rice is good too. 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
1 quantity Tomato Sauce (or 400g tomato passata)
Steamed rice or burghul with vermicelli, for serving

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 set aside for 30 minutes or so.
Heat a little extra 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.
Arrange rice or burghul on a platter.
Sice meat, arrange on the platter, top with tomato sauce and serve.