Serves 4

Ingredients

• 4-6 lamb steaks or 6-8 lamb loin chops
• ½ onion, peeled
• ½ teaspoon salt
• grated rind and juice 1 lemon
• ¼ cup oil, olive is nice here
• 1 tablespoon toasted coriander seeds, crushed

Method

Grate or finely chop the onion. Mix with the salt, lemon rind, juice, oil and coriander seeds.

Place the lamb in one layer in a dish and pour over the marinade. Turn to coat. Cover and stand for 10 minutes or until ready to cook.

Barbecue or pan fry the lamb steaks or chops over a moderately-high heat for about 4-5 minutes each side. The lamb should remain pink. Rest a minute or two before serving with the date and lemon couscous and quince paste in honey dressing.

Allyson’s Tips

• Toast coriander seeds in a hot frying pan, shaking regularly until they darken in colour and become fragrant. Once toasted transfer to a plate to arrest further cooking and potential burning.
• Lamb cuts to use: Loin chops are an economical choice. Lamb cutlets are more expensive and equally delicious. Allow 4-5 minutes cooking time. Lamb steaks from the rump are ideal.
• Pierce a bamboo skewer through the lamb steaks to keep them in a nice shape while cooking.

• Preparation time 15 minutes
• Cooking time 10 minutes

This recipe is from Allyson’s new recipe book:
Cook, by Allyson Gofton.