SERVES: 4
TIME TO PLATE: 30 MINUTES
WHAT YOU NEED:
- 2 tbsp fennel seeds, toasted
- ¼ cup coriander seeds, toasted
- Sea salt and cracked black pepper
- 2 tbsp ground cumin
- 1kg lamb rump, trimmed and cut into 4cm pieces
- 1 tbsp extra virgin olive oil
- Mint leaves and lemon wedges, to serve
HOW TO MAKE:
- Place the toasted fennel and coriander seeds in a mortar and pound with a pestle until fine. Add the cumin, salt and pepper and mix to combine.
- Preheat a char-grill pan or barbecue over medium heat.
- Place the lamb, oil and half to the spice mixture in a large bowl and toss to combine.
- Thread the lamb onto 8 metal skewers and cook for 3 minutes each side or until charred and cooked through.
- Sprinkle the lamb with the remaining spice mixture and serve with mint leaves and lemon.