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30 ml/2 tbsp olive oil
Juice of 1 lemon
45 ml/3 tbsp sesame seeds, crushed
15 ml/1 tbsp cumin seeds, crushed
1 garlic clove, crushed
2.5 ml/0.5 tsp cayenne
Salt and freshly ground black pepper
4 lamb fillets
45 ml/3 tbsp chopped mint
150 ml/0.25 pt plain yoghurt
Pilau Rice, to serve
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Method :
Mix together all the ingredients except the lamb, mint and yoghurt and
spread the mixture over the fillets. Leave to marinate overnight. Bake in
a preheated oven at 230°C/450°F/gas mark 8 for 15 minutes, then reduce the
heat to 180°C/350°F/gas mark 4 for a further 15 minutes until cooked
through. Cut the fillets into thin slices, season to taste and pour the
meat juices over. Stir the mint into the yoghurt. Serve the lamb with the
minted yoghurt and Pilau Rice. |