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Coriander, chilli and cumin-crusted lamb served with spiced risotto and mint and chilli oil

Coriander, chilli and cumin-crusted lamb served with spiced risotto and mint and chilli oil is built on Ground Black Pepper, Bread, and Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 tsp
• 1 slice
• 1 tbsp
• 1 tbsp
• 3 tbsp

Method (preview)

1. 1

   For the crusted lamb, place the spices, orange zest and bread into a food processor and pulse unti broken into crumbs.

2. 2

   Add a squeeze of orange juice to bind if necessary.

3. 3

   Heat an ovenproof frying pan and fry the lamb for two minutes on each side.

4. 4

   For the risotto, heat the olive oil in another non-stick frying pan and add the onion and turmeric.

5. 5

   Sauté the onion until soft but not coloured.

6. 6

   Add the basmati rice to the pan and fry for two minutes, stirring continuously.

7. 7

   Add the double cream to the rice and gently bring to the boil, stirring regularly.

8. 8

   Reduce the heat and simmer for 8-10 minutes, or until the rice is tender.

9. 9

   Stir in the fresh coriander and season with salt and freshly ground black pepper.

10. 10

    For the mint and chilli oil, place all the ingredients into a small food processor and blend to combine.

11. 11

    To serve, place the risotto onto a plate, top with the lamb and drizzle over the mint and chilli oil.