GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Pan Fried Lamb Loin with Hazelnut Dukkah
THIS. IS. SUBLIME! Quick, stunning, and an epic sensory journey. Serve it with my Mint Salsa Verde and Moroccan Cous Cous (Check out ‘A Bit on the Side’) for an easy yet mind-blowingly tasty meal. This is perfect for entertaining – outdoors or in… You can quickly fling it all together, whack it (artfully) onto a platter and Ta-Da! Flavour Bomb!… Do NOT expect leftovers.
Prep Time: 15 min (Dukkah) + 10 min (Lamb)
Cook time: 10 min (Dukkah) + 15 min (Lamb)
½ cup blanched hazelnuts
1/3 cup sesame seeds
3 tbsp coriander seeds
2 tbsp cumin seeds
½ tsp coarse sea salt
2 boneless lamb loins or fillets (about 250g each)
drizzle olive oil
2 tbsp dukkah
2 cloves garlic
Take a heavy bottomed, cast iron or non stick frying pan, toast your nuts and seeds in a dry pan, separately over a medium heat, starting with the hazelnuts. Keep shaking the pan until the nuts are lightly golden, remove and set aside. Give the pan a wipe with some kitchen paper and continue until everything is lightly toasted. Allow to cool completely before grinding with the salt in a spice grinder or mortar and pestle. Will keep in an airtight jar in the fridge for a month or in the freezer for 3 months.
Pop your lamb in a bowl, pour over the olive oil then sprinkle in 1 tsp dukkah. Mix well, cover and allow to marinate for at least an hour.
Pour a good tbsp oil into a frying pan give the cloves a good bash and throw into the oil (these will flavour the oil). When your oil is nice and hot pop in your loins, make sure you get a good sizzle when the loins hit the pan.
Add more oil if need be when turning over. 4 minutes each side for medium rare or longer if you like your lamb medium. Remove from the heat, cover with a bit of foil and rest.
To serve: Serve with my flavoursome Moroccan Cous Cous and Mint Salsa Verde. Slice the lamb, pop it randomly atop the Cous Cous, dress it with gorgeous dollops of Mint Salsa Verde – and dig in!
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