Coriander-crusted lamb topsides

Coriander-crusted lamb topsides

By
From
What's for Dinner?
Serves
4
Prep
10 mins
Cooking time
30 mins
Photographer
Gorta Yuuki

These versatile, small lamb topsides are ideal for when you want a roast in half the usual time.

Ingredients

Quantity Ingredient
oil, for cooking
2 x 400-500g lamb topsides
1 lemon, grated zested
2 teaspoon ground coriander
1 teaspoon ground cumin
salt and freshly ground black pepper
2 tablespoons chopped coriander leaves
2 tablespoons olive oil

Method

  1. Preheat the oven to 180°C.
  2. Heat a heavy-based frying pan over medium heat. Add a splash of oil and brown the topsides all over. Remove from the pan and place in a roasting dish.
  3. Combine the lemon zest, spices, salt, pepper and coriander with the olive oil to form a paste. Rub over the lamb topsides and cook in the oven for 20 minutes. To check if the lamb is done, insert a small kitchen knife into the centre of the meat and count to five. If the knife is warm, the meat is rare. If it’s bearably hot, the meat is medium. You’re aiming for medium–rare. If necessary, cook for a further 5 minutes and test again.
  4. Once the lamb topsides are cooked to your liking, transfer them to a warm plate, cover with foil and leave to rest in a warm place for 5–10 minutes before carving. Serve with rocket, pumpkin and feta salad.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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