The bold flavour of lamb can stand up to a good dose of fragrant spice coating and is a good foil for this refreshing salsa.
- Prep time 20 minutes
- Total time 1 hour
Ingredients
Lamb:
Cucumber Salsa:
Method
Lamb: In small bowl, stir together cardamom, coriander, cumin and salt. Brush lamb with 3 tbsp of the oil; rub all over with spice mixture. Let stand at room temperature for 30 minutes. (Make-ahead: Refrigerate overnight. Bring to room temperature before cooking.)
Cucumber Salsa: Meanwhile, in bowl, sprinkle shallot with 1/2 tsp of the salt; let stand for 5 minutes. In microwaveable bowl, microwave cranberries with 1/4 cup water on high, 45 seconds to 1 minute; let stand for 5 minutes to plump. Drain.
Add cranberries, cucumber, oil, mint, lemon juice, sumac and remaining salt to shallot mixture; stir to combine.
To finish: In large nonstick skillet, heat 1 tbsp of the remaining oil over medium-high heat; cook half the lamb, turning occasionally, until desired doneness, 5 to 6 minutes for medium-rare. Transfer to cutting board; tent with foil. Wipe pan clean; repeat with remaining oil and lamb. Top with salsa and serve with a side of steamed couscous.
Makes 6 to 8 servings.
Nutritional facts Per each of 8 servings: about
- Fibre 1 g
- Sodium 645 mg
- Sugars 3 g
- Protein 19 g
- Calories 353
- Total fat 28 g
- Potassium 307 mg
- Cholesterol 48 mg
- Saturated fat 8 g
- Total carbohydrate 6 g
%RDI
- Iron 16
- Folate 8
- Calcium 4
- Vitamin A 2
- Vitamin C 5
