Sesame Crusted Lamb

Updated: 25 June 2012 | Author: Bulla Dairy Foods

Open sesame

Method (pre-heat oven 200c)

1. Combine sesame, cumin, salt and pepper on a plate.
2. Rub lamb with olive oil and press into the sesame mixture to coat. Place lamb on a cooling rack over a foil lined tray and roast at 200°C for 10-15 minutes or until cooked to your liking. (Rest for 5 minutes before slicing.)
3. Combine the Bulla Crème Fraîche, coriander, chilli and lemon in a small bowl.
4. To serve, divide tabouli on serving plates, top with sliced lamb and a spoonful of Coriander and Chilli Crème Fraîche.

Sesame Crusted Lamb

Ingredients (serves 4)

  • 1 x 200g tub Bulla Crème Fraîche
  • 1/4 cup sesame seeds
  • 3 tsp cumin
  • Salt and freshly ground black pepper, to taste
  • 500g lamb backstraps, trimmed
  • Olive oil, for coating
  • 2 tbsp chopped fresh coriander
  • 1 red chilli, seeded and chopped
  • 1/2 tsp finely grated lemon rind
  • tabouli, for serving

The tang and creaminess of Bulla Crème Fraîche complements the robust Middle Eastern flavours in this dish.

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