Pan-Cooked Cumin-Spiced Lamb Loin

Here is a recipe for pan-cooked cumin-spiced lamb loin served on a bed of cooked peas, onion, mint, and garlic, alongside sautéed potatoes with a fried egg. The lamb loin was garnished with a few leaves of fresh mint. The dish was presented on Celebrity Masterchef by Stephen Hendry, the world champion snooker player in series 12, episode 1. Cumin flavouring lends a middle eastern or Indian flavour which works well with lean meats like lamb loin.  I love the fried egg although it doesn’t please everyone simply because it really shouldn’t be there but then we all have different tastes!

Pan-Cooked Cumin-Spiced Lamb Loin

Ingredients:

• 2 lamb loin fillets
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Preparation:

1. Pat dry the lamb loin fillets with paper towels to remove excess moisture.
2. Rub the ground cumin, salt, and pepper onto both sides of the lamb loin fillets.
3. Heat olive oil in a skillet over medium-high heat.
4. Once the skillet is hot, add the seasoned lamb loin fillets. Cook for 3-4 minutes on each side for medium-rare, or adjust cooking time according to your desired level of doneness.
5. Remove the lamb loin fillets from the skillet and let them rest for a few minutes before slicing.

Cooked Peas with Onion, Mint, and Garlic:

Ingredients:

• 1 cup peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh mint leaves, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Preparation:

1. Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
2. Add the peas to the pan and continue to cook until they are tender, about 3-5 minutes.
3. Stir in the chopped fresh mint leaves and season with salt and pepper to taste. Cook for another minute.
4. Remove from heat and keep warm until ready to serve.

Sautéed Potatoes with A Fried Egg On Top!

Ingredients:

• 2 medium potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 eggs

Preparation

1. Heat olive oil in a skillet over medium-high heat. Add the diced potatoes to the skillet, spreading them out into a single layer.
2. Cook the potatoes, stirring occasionally, until they are golden brown and crispy on the outside and tender on the inside, about 10-12 minutes.
3. While the potatoes are cooking, fry the eggs in a separate pan to your desired doneness.
4. Once the potatoes are cooked, season with salt and pepper to taste.
5. Serve the sautéed potatoes alongside the pan-cooked cumin-spiced lamb loin.

Assembly

1. Place a generous portion of the cooked peas with onion, mint, and garlic on each plate.
2. Slice the pan-cooked cumin-spiced lamb loin fillets and arrange them on top of the bed of peas. Garnish with a few fresh mint leaves.
3. Serve the sautéed potatoes alongside the lamb loin.
4. Finally, place a fried egg on top of each serving of sautéed potatoes.

Enjoy your flavorful and satisfying meal of pan-cooked cumin-spiced lamb loin with cooked peas, onion, mint, and garlic, served alongside sautéed potatoes and a fried egg!