1 head of broccoli
2 x 200g lamb backstraps or chops
1 teaspoon cumin seeds
1 teaspoon whole black peppercorns
1 tablespoon fresh rosemary chopped
Grated zest of 1/2 lemon or lime
100ml extra virgin olive oil
2 tablespoons mint leaves, chopped
2 tablespoons natural yoghurt
Put lamb in a bowl. Grind cumin and peppercorns together. Put lamb in a bowl and add spices, lemon zest, rosemary and olive oil. Refrigerate for 30mins or up to 2 hours.
Barbecue lamb until still rare in the middle about 5-8 minutes. Serve with ratatouille.