Lamb With a Dukkah Crust and Herb and Cucumber Relish

This is a very light, yummy recipe. It takes a while to prepare as you have to make the dukkah, you could buy a pre-made dukkah to save time and this would be a simple, healthy meal for the family or a dinner party

• Ready In: 30 mins
• Serves: 4

Ingredients

• 100  g sesame seeds
• 100  g  blanched almonds
• 2  tablespoons  coriander seeds
• 2  teaspoons cumin seeds
• 1  teaspoon sea salt
• 1⁄2 teaspoon black peppercorns
• 1  lebanese cucumber, sliced into ribbons
• 1  bunch mint sprig
• 2  green onions, sliced on a diagonal
• 2 (300 g)  lamb backstraps, trimmed
• 2  tablespoons olive oil
• 2  lemons, halved
• 1  tablespoon olive oil, to drizzle over

Directions

1. Preheat oven 180°C/160°C (fan forced).
2. To make the dukkah, place sesame seeds, almonds, corriander and cumin seeds, salt and black peppercorns into a hot, dry pan cook until fragrant. Remove from pan and cool completely. Transfer to a mortar and pestle and coarsely grind; set aside.
3. Brush lamb with some of the oil and place 1 cup of dukkah onto a flat plate. Press the top and bottom of the fillet into the dukkah evenly.
4. Heat remaining oil in an oven-proof frying pan and cook lamb for 1 minute on each side. Add lemon halves and transfer to oven; cook for 7 minutes or until cooked to your liking. Remove and rest, loosely covered with foil.
5. To make the relish; combine Cucumber, mint sprigs and green onions in a medium bowl and mix well.
6. Serve sliced lamb with relish and roasted lemon to squeeze over; drizzle over olive oil and serve.