Lamb With a Dukkah Crust and Herb and Cucumber Relish

• 100 g sesame seeds
• 100 g blanched almonds
• 2 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon sea salt
• 12 teaspoon black peppercorns
• 1 lebanese cucumber, sliced into ribbons
• 1 bunch mint sprig
• 2 green onions, sliced on a diagonal
• 2 (300 g) lamb backstraps, trimmed
• 2 tablespoons olive oil
• 2 lemons, halved
• 1 tablespoon olive oil, to drizzle over

1. Preheat oven 180C/160C (fan forced).
2. To make the dukkah, place sesame seeds, almonds, corriander and cumin seeds, salt and black peppercorns into a hot, dry pan cook until fragrant.
3. Remove from pan and cool completely.
4. Transfer to a mortar and pestle and coarsely grind; set aside.
5. Brush lamb with some of the oil and place 1 cup of dukkah onto a flat plate.
6. Press the top and bottom of the fillet into the dukkah evenly.
7. Heat remaining oil in an oven-proof frying pan and cook lamb for 1 minute on each side.
8. Add lemon halves and transfer to oven; cook for 7 minutes or until cooked to your liking.
9. Remove and rest, loosely covered with foil.
10. To make the relish; combine Cucumber, mint sprigs and green onions in a medium bowl and mix well.
11. Serve sliced lamb with relish and roasted lemon to squeeze over; drizzle over olive oil and serve.

sesame seeds, blanched almonds, coriander seeds, cumin seeds, salt, black peppercorns, lebanese cucumber, mint sprig, green onions, lamb backstraps, olive oil, lemons, olive oil

Taken from www.food.com/recipe/lamb-with-a-dukkah-crust-and-herb-and-cucumber-relish-420843 (may not work)