Cumin Lamb Loin Fillets with Cucumber and Spring Onion

Ingredients

• 1 pack Silver Fern Farms Lamb Loin Fillets
• 1½ Tbsp cumin seeds
• 1 tsp cumin, ground
• 1 tsp cornflour
• 1 Tbsp light soy sauce
• 1 Tbsp Shaoxing rice wine
• 1 Tbsp canola oil
• 1 Tbsp chilli flakes
• 1 tsp brown sugar
• 1 spring onion, chopped
• ⅓ cucumber, seeds removed, julienned
• 1 tsp sesame oil
• Steamed jasmine rice, to serve

Method

Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging and allow to come to room temperature for 10 mins.

Meanwhile, bring a cast iron fry-pan to heat and toast the cumin seeds. Remove from the pan and set aside.

Finely slice the lamb against the grain. Marinate it with ground cumin, cornflour, light soy sauce, rice wine, and canola oil. Set aside for 15 mins.

Bring a cast iron fry-pan to high and coat with canola oil. Cook the lamb for 7-8 mins. Add cumin seeds, chilli flakes, brown sugar, and spring onion. Remove from heat and add the cucumber. Season with sesame oil and salt to taste.

Serve with hot steamed rice.