Coriander or Cilantro seems to be one of those herbs that divide people into those that like it and those that really can't stand it. I think it's the type of herb that if you haven't enjoyed it the first time you need to encourage yourself to try it again because I do believe you'll come to change your mind.
The dish I've made today is inspired by the middle eastern flavours of Chef Greg Malouf - lamb loins are marinated in a spiced mix of spanish smoked paprika, cumin powder, harissa, garlic and coriander. This aromatic blend both flavours and colours the meat.
2 Lamb Loins (or Lamb backstrap)
2 teaspoons Spanish Smoked paprika
2 teaspoons ground cumin
½ teaspoon harissa (optional)
handful fresh coriander leaves
1 garlic clove, crushed
freshly ground white pepper
For this recipe I've used this
Lamb loins (also called Lamb Backstrap) - which is a rather lean cut of meat. I have though successfully made this dish using boned and rolled legs of lamb and goat.
Make the marinade:
Place the cumin, paprika, harissa and garlic into a processor and process until combined - add in the coriander leaves and pulse until the leaves are roughly chopped. Drizzle in a large spoonful of olive oil and process until a thickish, rough paste forms.
Place the paste into a sealable container large enough to hold both the loins - roll the loins in the marinade to ensure they are well covered - seal the dish and place in the fridge for a few hours.
Cook the meat:
You can cook this on a BBQ, grill pan or skillet.
Shake a little of the excess marinade from the meat but keep it to one side so you can baste the meat as it cooks.
Once cooked through, let it rest 5 minutes before serving.