Sumac Oregano Crusted Lamb Fillet Recipes

SUMAC OREGANO CRUSTED LAMB FILLET

Steps:

• Combine sumac, oregano and flakes in a shallow bowl or a plate.
• Beat egg with water in another bowl.
• Place flour in shallow bowl or plate.
• Coat each fillet in flour, then dip into egg mixture and finally coat in spice mixture.
• Heat oil in a large frying pan and cook lamb until browned on both sides and cooked as desired.
• Leave to stand 5 Min's, then slice thickly.

SUMAC-RUBBED LAMB WITH MINTY ARTICHOKES

Steps:

• Place a rack in middle of oven; preheat to 275°F. If lamb is tied or trussed, remove any twine or netting. Sprinkle lamb all over with 3 Tbsp. sumac, 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt, and 1 Tbsp. pepper.
• Reroll lamb so the fattier side is on top (it doesn't have to be tight; you can just close it back up like a book). Using 3-4 pieces of kitchen twine, tie lamb in 2" intervals to close. Place bottom halves of both garlic heads, cut side up, in the center of a 13x9" baking dish and set lamb, fat side up, on top (the garlic acts as a makeshift, better-tasting wire rack). Scatter cloves from remaining top halves of garlic heads around lamb, then tuck artichokes and sprigs from ½ bunch oregano around. Pour in wine and oil; season vegetables with salt and pepper. Roast lamb and artichokes until a thermometer inserted into the thickest part of lamb registers 135°F for medium-rare, 2-2 1/2 hours.
• Remove lamb and artichokes from oven and increase temperature to 500°F (taking the lamb out while the oven heats up prevents the meat from overcooking).Once oven temperature is at 500°F, slide baking dish back into oven and roast until fat on lamb is golden brown and artichokes are sizzling and starting to crisp around the edges, 10-12 minutes. Carefully transfer lamb to a cutting board and let rest at least 20 minutes.
• Meanwhile, scatter half of mint leaves over artichokes and toss well to coat. Toss radishes, shallot, and vinegar in a small bowl to combine; season radish salad with salt and pepper.
• Thinly slice lamb and arrange on a platter or serve directly on cutting board and spoon some of the artichoke mixture and any pan juices over. Scatter sesame seeds, oregano leaves, more sumac, and remaining mint on top.
• Spoon some aioli into a bowl and serve lamb with radish salad, aioli, and remaining artichoke mixture alongside.
• Do Ahead: Lamb and artichokes can be roasted 3 hours ahead. Let sit at room temperature. Reheat artichokes just before serving.

LAMB FILLET WITH ORANGE, REDCURRANT AND MINT SAUCE

Steps:

• Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.
• Cook for a couple of minutes (this can be done in advance).
• Season the lamb and oil the outside lightly.
• Put in a hot pan and brown on all sides.
• Cook until done to your liking-I would cook a small thin fillet for about 5 minutes.
• Remove to a warm plate and cover loosely with foil or another plate.
• Tip the sauce into the lamb cooking pan, and boil quickly.
• Serve the lamb sliced diagonally with plenty of sauce poured over.

SESAME CHILI AND PARSLEY CRUSTED LAMB FILLETS

Steps:

• Combine sesame seeds, chili flakes and parsley in a bowl.
• Combine lamb fillets in a large bowl with the oil.
• Place lamb one at a time in sesame seed mixture and coat each fillet all over.
• Cook either on a lightly oiled grill plate, fry pan, or on the BBQ until browned on both sides and cooked as desired. Cover and stand 5 Min's then slice thickly.
• I served mine over fruity saffron rice, but it also goes well with a crisp green salad topped with tomatoes and bocconcini.

MOROCCAN LAMB FILLET (BACKSTRAP)

Steps:

• Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
• Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
• Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
• Serve lamb over couscous with a mint yogurt sauce.