Page 17 - Cooking away from China - Cookbook by Catherine Liu

Roast cumin lamb loin/chop

with Brussels sprouts

Cumin and lamb - forever friends!

This is one of my signature dishes. There's not much
effort needed for this dish - all you need is a little bit
of patience for the magic to happen. It definitely

deserves your time.

boiling
gluten-free 1 pan 40 minutes
& roasting

What to Prepare How to Make It

1 lamp loin/chop 1. Preheat the oven to 200˚C/400˚F/gas 6,

200g Brussels sprouts, bring a pan of salted water to boil.
washed 2. Season the lamb with soy sauce and
massage it with cumin - I am never shy with
Soul of the lamb the cumin, because I love its heavenly smell,
2 tbsp light soy sauce especially with the lamb!

ground cumin 3. Trim the Brussels and peel away any tatty
outer leaves, halving any larger ones and
Soul of the Brussel sprouts keeping the smaller ones whole, add the

olive oil sprouts to the pan to parboil for 3 minutes.
water 4. Whilst waiting, I like to make use of the time
salt and cover a roasting tray with a layer of

pepper baking paper – to save the washing job -

transfer the seasoned lamb on the tray and
on the side facing the heat.
5. Now drain the sprouts and leave to steam
dry for about 5 minutes, before allowing
them to join the lamb – I am usually not in a

rush to do so, because they are already
done!
6. Add the Brussel sprouts on the tray and

coat with olive oil, add a pinch of salt and
pepper, toss well, and off them go, send to
the oven for 25 minutes.
My final words 7. Remove from oven, let calm for a couple of

There is every reason to cook the Brussel minutes and enjoy!
sprouts with both boiling and roasting -
boiling helps reserve their freshness,
whilst roasting adds up to the crispness.
This is a method I invented without
expectation - but it turned out so well!

A Taste of the Host Country 17