Cumin-Spiced Lamb with Carrot and Radish Salad
Apr 2, 2015
Photo credit: Chris Court; Food stylist; Justine Poole; Prop stylist: Lucy Tweed
COOK'S TIP: To make strips, angle the carrot on the cutting board and use a vegetable peeler to shave ribbons from top to bottom. Rotate every few peels.
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Prep Time: 0 hours 20
Total Time: 0 hours 20
3 tbsp. olive oil
2 tbsp. red wine vinegar
1/2 tsp. honey
1 1/4 tsp. ground cumin
small lamb loin chops (3/4-inch thick, about 2 pounds), well trimmed
large carrots (about 3 carrots)
1/4 c. fresh mint leaves
- In a large bowl, whisk 2 tablespoons oil, vinegar, honey, 1/4 teaspoon cumin, and 1/4 teaspoon each salt and pepper to combine.
- Heat the remaining tablespoon oil in a large skillet over medium heat. Season the lamb with the remaining teaspoon cumin and 1/2 teaspoon each salt and pepper. Cook the lamb to desired doneness, 4 to 5 minutes per side for medium-rare.
- Meanwhile, using a vegetable peeler, shave the carrots into thin strips and very thinly slice the radishes. Add to the dressing and toss to coat. Fold in the mint leaves and serve with the lamb.
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Date: 02.12.2018, 01:25 / Views: 94432