Ginger-spiced lamb

Quick to prepare and cook, an ideal summer barbecue recipe. You'll need a food processor to make this easily

Ingredients

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• 2 lamb tenderloin fillets
• 10 cm (4") Ginger root, peeled and roughly chopped
• 30 g (3 oz) coriander leaves
• 2 teaspoons toasted white cumin seeds
• 1 teaspoon toasted black cumin seeds (optional)
• 2 garlic cloves, peeled
• 2 tablespoons lemon juice
• 2 teaspoons paprika powder
• 1 teaspoon turmeric powder
• 1 teaspoon sea salt
• A good glug of olive oil

Method

1. Cut the fillets so you have four servings
2. Hammer them flat under a large knife - see here
3. Place in a bowl
4. Lightly crusg the cumin seeds in mortar and pestle or a coffee grinder if you have one
5. Put the remaining ingredients including the cumin in the food processor
6. Blitz until you have a smooth paste
7. If the mixture refuses to amalgamate,add a little more liquid. I squeeze a tangerine into the mixture to get it going, but only because I had one to hand. A tablespoon or so of water would do
8. Pour over the lamb and marinate in the refrigerator for an hour
9. Lay the lamb fillets on an oiled barbecue hotplate
10. Cook for 8 minutes, turning three times in total, check that it's cooked to your liking
11. Rest for 5 minutes
12. Slice thickly and serve

Serving suggestions

Serve with Chinese coleslaw

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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