Method

Chef: Arianne Spratt

1. Combine all dressing ingredients and mix/shake well to combine. Set aside to let flavours develop.

2. Put the ½ cup of dukkah on a plate and coat the lamb well on all sides. Heat a splash of olive oil in a large frying pan or grill plate and cook the lamb over medium-high heat. 3 minutes on each side for medium rare (or longer if you prefer). Remove from heat, cover loosely with foil and rest for 5-10 minutes. Slice thinly across the grain.

3. Combine remaining ingredients in a serving bowl, toss the lamb through (or plate them individually).

4. Drizzle with dressing and sprinkle with remaining dukkah. Serve immediately. 

Dukkah
1. In either the oven or a dry fry pan, separately dry roast the sesame, coriander and cumin seeds and the nuts.

2. Chop the nuts, use a mortar and pestle or use the food processor. If you use a food processor, take extreme care not to over-process as you don?t want to end up with a paste.

3. Do the same with the seeds, one sort at a time.

4. Mix all the chopped nuts and seeds together and add the salt and pepper.

5. You can make the Dukkah as chunky or fine as you like. Store in an airtight container.

*  This information was sourced from '9am with David and Kim'