If it's a simple summer meal you're after, you can't go past this easy-to-make citrus-inspired dish.


  • 2 Tsp. Cumin Seed

  • 2 tbl fresh rosemary

  • Grated zest of 1 lemon

  • Grated zest of 1 orange

  • 50 mls Virgin Olive Oil

  • Pepper & Salt

  • 4 X 200g Backstrap


  • 1.

    Pound cumin, rosemary, pepper and salt with a mortar and pestle

  • 2.

    Add lemon and orange zests – stir in oil

  • 3.

    Place mixture in a shallow dish, then coat lamb, turning frequently

  • 4.

    Preheat oven at 200C

  • 5.

    Heat a heavy frypan over medium heat, Sear lamb on both sides (3-4minutes)

  • 6.

    Place in oven 6-7 minutes. Set aside and rest for 5 minutes.

  • 7.

    Serve on cous cous, with a watermelon, olive, feta and mint salad.

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