Roast lamb with cumin

06948 ROAST LAMB with CUMIN INGREDIENTS for 4 PEOPLE 2 tablespoons coriander seeds, a bunch of coriander, meat slices 4 d? Lamb of 2 cm thick, 8 tablespoons of marine salt, pepper 4 tbsp.

For garnishing: 500 g of potatoes, 2 tablespoons liquid honey, 2 tablespoons of vinegar, alcohol? 3 tablespoons dry white wine 3 tablespoons olive oil, 1/2 teaspoon cumin powder, 3 pinches of chili powder, 12 black olives.

For the sauce: 2 lemons 2 tablespoons Japanese soy sauce, 2 tablespoons of soybean oil, 2 tablespoons lemon juice, 2 Tbsp chopped coriander, black pepper.

Break the coriander seeds; rinse, dry and browse the bunch of cilantro.

Pass the slices of lamb, on both sides, in coarse salt, pepper and cilantro, cover with coriander leaves, roll them up and put them in plastic wrap.

Keep them in the refrigerator for 3 hours.

Wash the potatoes and cook for 25 minutes.

Mix the honey, vinegar, white wine, olive oil, cumin and chili.

Peel the potatoes and cover immediately with this sauce, add the pitted olives and sliced and stir well.

Remove the foil and the coriander leaves and raschiatene the meat surface.

Make her grilling, for 3 minutes, in the grill of the oven.

Divide the lemons into wedges, mix the soy sauce, olive oil, lemon juice and coriander and pepper.

Put the slices of lamb, wet with sauce and spread the potato salad.

Garnish with lemon wedges and serve.