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Friday, 30 November 2012

Cardamom, Cumin and Poppy Seed Spiced Lamb Fillet

This took about 5 minutes to prepare, I let it sit for an hour and BBQ'd for like, 10 minutes. Very little work heaps of enjoyment. I love dry spice rubs, they pack buckets of flavour and you can use almost any thing you have in your cupboard - experiment and see what you come up with.

1 lamb fillet (mine was 500gms)
1 tbs ground coriander seeds
2 tsp cumin seed ground
2 tsp smoked paprika
1 handful cardamon pods, seeds removed
1 tbs poppy seeds
Salt (I used porcini salt)
Olive oil

Spread the dry ingredients evenly about a plate, sprinkle on some oil, place the lamb fillet in and cover it the spiced goodness. Put on a clean plate and transfer to the fridge to let the flavours hang out until you are ready. Heat a barbecue to very high and cook the lamb for about 5 minutes each side or until medium rare. Transfer to a clean plate and cover with foil and rest for 5 minutes or so. Slice thinly at an angle and divide amongst serving plates. Spoon over a little of the resting juice and some nice extra virgin if you have it. I served this with a garden salad and some lentils.

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