fennel, cumin and coriander lamb skewers

  • 2 tablespoons fennel seeds, toasted 
  • ¼ cup coriander seeds, toasted 
  • 2 tablespoons ground cumin 
  • 1 tablespoon sea salt flakes 
  • 1 teaspoon cracked black pepper 
  • 1kg lamb rump, trimmed and cut into 4cm pieces 
  • 1 tablespoon extra virgin olive oil 
  • mint leaves and lemon wedges, to serve
  1. Place the fennel and coriander seeds in a mortar and pound with a pestle until fine. Add the cumin, salt and pepper and mix to combine. 
  2. Preheat a char-grill pan or barbecue over medium heat. Place the lamb, oil and half to the spice mixture in a large bowl and toss to combine. 
  3. Thread the lamb onto 8 metal skewers and cook for 3 minutes each side or until charred and cooked through. Sprinkle the lamb with the remaining spice mixture and serve with  mint leaves and lemon. Serves 4.

 + To toast the spices, place them in a small frying pan over medium heat and cook, stirring, for 1–2 minutes or until fragrant.

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