Cumin and Mint Lamb




Prep Time


Cook Time

Cumin and mint lend a Middle-Eastern flavour to tender lamb backstraps.


  • 2 x 250g lamb backstraps
  • 1 tablespoon ground cumin
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons cooking oil
  • ¼ cup chicken stock
  • 3 tablespoons mint jelly
  • 1 tablespoon honey
  • 15g butter


  • Preheat oven to 190°C (170°C fan bake).
  • To prepare the lamb, combine the cumin, garlic salt and pepper on a plate. Add the lamb and turn to coat.
  • Heat the oil in a large ovenproof pan over a medium-high heat and sear the lamb on all sides. Set aside on a warm plate.
  • Add the stock, mint jelly and honey to the same pan. Bring to a simmer.
  • Remove from the heat and whisk in the butter.
  • Return the lamb to the pan. Place the pan in the oven and bake for 6 minutes for medium-rare, or to your liking.
  • Transfer the lamb to a warm plate and leave to rest for a few minutes before carving.
  • Serve drizzled with the sauce.