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Ingredients
- 150ml olive oil
- 3 red capsicums, cut into 1.5cm squares
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground fennel
- 2 tbsp brown sugar
- Salt and pepper
- Vegetable oil
- 4 lamb rumps, trimmed and fat scored
- 1 cup broad beans
- 1 cup peas
- 1 tbsp finely sliced fresh mint leaves
- 50g goat's curd
Method
Heat olive oil in a heavy-based saucepan. Add capsicum and fry until golden and soft. Add spices and sugar, cook for a further five minutes.
Puree with a stick or bar blender to make a smooth puree. Season well.
Preheat oven to 190C. Heat a little vegetable oil in a fry pan and brown lamb on both sides. Place in the oven, fat-side down, and cook for 15 minutes.
Remove and rest in a warm place for 15 minutes. Blanch and pod broad beans. Blanch peas and mix together with beans, mint and goat's curd.
Slice lamb across the grain into one-centimetre thick slices and serve with spiced capsicum and peas.
