Sichuan Pepper and Cumin Lamb Loin Fillet with Eggplant and Cucumber

Ingredients

• 1 pack Silver Fern Farms Lamb Loin Fillets, finely sliced
• 5 long eggplants, sliced
• 1 Tbsp cornflour
• 1 tsp Sichuan peppercorns
• 2 tsp cumin seeds
• ½ tsp ground coriander
• 5 garlic cloves
• 1 Tbsp light soy sauce
• 1 Tbsp mirin
• 1 Tbsp rice wine vinegar
• 2 tsp sesame oil
• 1 Tbsp brown sugar
• 1 cucumber
• 3-4 Tbsp chilli oil (optional)
• White sesame seeds, for garnish
• Finely chopped spring onion, for garnish
• Steamed Jasmine rice, for serving 

Method

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

Crush Sichuan peppercorns and cumin seeds using a mortar and pestle.

Toss eggplant with cornflour.

Crush garlic with the flat of a knife, then chop each in half.

Bring a pan to medium heat and coat with oil. Add garlic, Sichuan pepper, cumin, and coriander. Fry for 5 mins.

Add lamb and cook for 5 mins, then remove from the pan.

Add a little more oil and the eggplant to the pan and fry for 8 mins. Add light soy sauce, mirin, rice wine vinegar, sesame oil, brown sugar, and 6 Tbsp water. Cook until the eggplant has softened and the sauce has thickened.

Meanwhile, remove the seeds from the cucumber and chop the cucumber. Use a rolling pin to lightly smash the cucumber.

Add lamb and the chilli oil to the pan. Add cucumber and coat in the sauce. Season to taste with salt.

Sprinkle with sesame seeds and spring onion. Serve with steamed jasmine rice.