Spicy Cumin Lamb with Asian Fennel Slaw

Spicy Cumin Lamb with Asian Fennel Slaw
Preparation Time
Cooking Time
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Spicy Cumin Mix

  • 2 tbsp dried chilli flakes
  • 2 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tbsp Sichuan peppercorns
  • 1 tbsp ground cumin
  • 1½ tbsp sea salt

Lamb Loin Fillets

  • 1 pack Silver Fern Farms Lamb Loin Fillets
  • 2 tbsp Spicy Cumin Mix, plus extra 2 tsp to sprinkle over
  • 1 tbsp Shaoxing wine

Asian Slaw

  • ¼ Asian cabbage, shredded
  • 1 cup bean sprouts
  • 1 baby fennel, thinly shredded
  • 100g beans, sliced diagonally
  • 1 carrot, julienned
  • ½ cup coriander, chopped
  • 4 ready-made steamed buns, to serve (see tip)
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce


To make cumin mix, in a mortar and pestle or spice grinder, pound or process chilli, cumin seeds, fennel seeds and peppercorns until coarsely ground. Stir in cumin and sea salt.

Remove lamb from packaging and set aside to bloom for 10 minutes before cooking.

In a bowl, mix the Silver Fern Farms Lamb Loin Fillets with spicy cumin mix and Shaoxing wine to coat.

Heat a large chargrill pan or frying pan over medium heat and cook lamb for 3 to 4 minutes each side for a medium rare, or cook further if you like lamb a little more done (spices will begin to char slightly). Sprinkle over with remaining spice mix during the last few minutes of cooking. Remove from heat, cover lightly with foil and leave to rest for 5 minutes before slicing.

To make Asian slaw, toss cabbage, sprouts, fennel, beans, carrot and coriander. Dress with combined sesame oil, and soy and oyster sauces. Serve with buns.

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