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Pan Fried Lamb Loin with Hazelnut Dukkah
![](https://jaxhamilton.co.nz/wp-content/uploads/2016/11/IMG_6192-1.jpg)
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)
Serves: 2
Ingredients
Dukkah
½ cup blanched hazelnuts
1/3 cup sesame seeds
3 tbsp coriander seeds
2 tbsp cumin seeds
½ tsp coarse sea salt
Lamb Loin
2 boneless lamb loins or fillets (about 250g each)
drizzle olive oil
2 tbsp dukkah
2 cloves garlic
Instructions
Dukkah:
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.
Lamb Loin:
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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