Lamb fillet with cilantro and lemon-tahinisauce

Ingredients for Lamb fillet with cilantro and lemon-tahinisauce

Instructions for Lamb fillet with cilantro and lemon-tahinisauce

To prepare the Lamb fillet with cilantro and lemon-tahinisauce recipe, please follow these instructions:

Garlic, shallots, crushed coriander, cumin, allspice, oregano, 2 tbsp. of lemon juice, olive oil, pure, and salt and pepper in a blender or small food processor and blend to a thick puree. Pureen scratch out in a large bowl.

Plaster lamb meat and cut it into 4 cm cubes. Came kødternene down in them, for they turn and pureen is covered on all sides. And let the meat marinate the bowl to tyre in the refrigerator for at least 2 hours. If you use wooden or bamboo skewer, 4 soak in cold water for at least ½ hour.

Make the sauce while. Garlic, tahini and lemon juice in a bowl and whisk it together into a uniform mass. Whisk ¾ dl water in and add salt and pepper to taste. Deck the sauce and let it pull in at least ½ hour, so the flavor can evolve.

set lamb meat on the skewer and sprinkle with 4 some salt and pepper. Grill the meat over direct medium heat in 8-10 minutes, until tender but slightly pink inside. Turn the meat once during cooking.

Serve immediately with lemon-tahinisauce and lemon for both.