Middle Eastern Lamb

• 1 pack Silver Fern Farms Lamb Rumps
• 1 tsp cumin seeds, toasted
• 1 tsp paprika, ground
• 1-3 garlic cloves, peeled
• 1 red chilli, deseeded and chopped
• ¼ cup parsley, chopped
• 1 tsp coriander, ground

Method

Remove Silver Fern Farms Lamb Rumps from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Dry roast the cumin seeds and paprika. Add to a food processor along with the garlic, chilli, parsley and coriander, salt, and pepper. Process until finely ground. 

Rub 1 Tbsp olive oil into the Lamb Rumps, then coat in the spice rub. Preheat oven to 200˚C. Bake for 30 mins for medium-rare.

Serve with roasted cauliflower florets mixed with toasted almonds, currants, paprika, spring onions and diced dried apricots. Accompany with harissa.