Griddled Spice-rubbed Lamb With Sour Cream And Chive Mash

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon coriander seed
• 2 teaspoons cumin seeds
• 2 teaspoons fennel seeds
• 1 teaspoon black peppercorns
• 2 tablespoons chili powder
• 2 tablespoons dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 1 tablespoon celery salt
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon red pepper, crushed
• 1 teaspoon onion seeds
• 1 teaspoon turmeric
• 1 tablespoon garlic salt
• 2 lamb tenderloin
• 1 tablespoon grapeseed oil
• 2/3 cup sour cream
• 1 bunch fresh chives
• 1 pinch salt & freshly ground black pepper
• 3 potatoes, freshly cooked and mashed

Recipe

• 1 first make the spice rub. heat a small fry frying pan until hot. add in the coriander, cumin, fennel and peppercorns and dry-fry for one minutes. allow to cool.
• 2 grind the dry-fried spices in a pestle and mortar or spice grinder. mix the dry-fried spices with the chilli, thyme, oregano, paprika, garlic salt, celery salt, smoked paprika, cayenne pepper, red pepper, onion seeds and turmeric. store in an airtight container and use as a spice rub for meat and oily fish.
• 3 to cook the lamb, place the lamb tenderloins with two tablespoons of the spice rub in a plastic sandwich bag and shake until the lamb is well-coated. set aside for two minutes.
• 4 preheat a griddle pan and drizzle with the grapeseed oil. cook the lamb on the griddle pan and cook, turning from time to time, until cooked through, around 5-10 minutes.
• 5 mix the soured cream, chives, salt and freshly ground pepper into the mashed potatoes.
• 6 serve the lamb with the soured cream and chive mash
• 7 store the spice rub in an air-tight jar to use as seasoning for other dishes.