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Andrew Rudd Medallions Of Lamb Cannon With A Coriander And Mint Salsa
1 x lamb cannon
For the marinade
2 tsp coriander seeds
1 tsp cumin seeds
¼ tsp Maldon sea salt
3 black peppercorns
1 garlic clove
1 tbsp red wine vinegar
3 tbsp olive oil
For the coriander and mint salsa
½ garlic clove, crushed
1 anchovy fillet, roughly chopped
1 tsp lemon zest
1 tbsp lemon juice
80ml extra virgin olive oil
freshly cracked salt and pepper
1 tbsp chopped fresh coriander leaves
1 tbsp chopped fresh mint leaves
Creamy mash and a selection of seasonal vegetables
Marinate: 24 hrs
Dry-fry the coriander seeds, cumin seeds, peppercorns and salt over a high heat for 30 seconds, to release their flavour. Add this spice mix in with the garlic in a pestle and mortar and crush to a paste. Stir in the vinegar and then the oil. Put the lamb cannon into a large plastic Ziplock bag and pour in the marinade. Coat evenly and let rest for a few hours or overnight if you can.
To make the salsa, mash the crushed garlic and anchovy together and add the lemon zest and juice. Season and stir in the oil and fresh herbs.
Preheat oven to 160°C fan/180°C/gas 4.
To cook the lamb, preheat an ovenproof pan and lightly oil it, seal the lamb on all sides and then transfer it into the oven 15 minutes or until cooked through. Allow to rest for 5 minutes. Slice the lamb to desired thickness, and then serve.