Spiced Welsh Lamb loin with dahl

  • Prep time 20 mins
  • Cook time 20 mins
  • Serves 2


  • 1 PGI Welsh Lamb eye of loin fillet
  • 1 tbsp oil
  • Small knob of butter
  • ½ tsp crushed coriander seeds
  • ½ tsp fennel seeds
  • ½ tsp coarse ground black pepper
  • Pinch of salt

For the dahl:

  • 400g red lentils, rinsed
  • 2 tsp turmeric
  • 25g butter
  • 2 tbsp cumin seeds
  • ½ tbsp oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 green chilli, finely chopped
  • 1 tsp garam masala

To serve:

  • Small carton of natural yogurt
  • ½ tsp turmeric
  • Handful of fresh coriander, chopped
  • Chapatis


  1. Mix together the seeds and black pepper and spread on a plate. Roll the lamb loin in the spices and leave to stand while you make the dahl.
  2. Place the lentils in a saucepan, cover with water (to approximately 4cm above the lentils), bring to the boil and simmer gently. Add the turmeric and butter, stir, and cover with a lid until the lentils have softened.
  3. While the lentils are cooking, place the cumin seeds in a pan and dry fry for a few minutes. Remove the seeds from the pan. Using the same pan, add the oil and lightly fry the onion, garlic and chilli for a few minutes, then add the cumin seeds and garam masala. Stir this into the cooked lentils.
  4. In a separate pan, heat 1 tablespoon of oil and when hot, add the lamb and sear on all sides, making sure you don’t burn the spices. When seared, add the butter and continue cooking, spooning the melted butter over the lamb. Carefully cook for another 8 minutes or place in a small roasting tin and pop it into a hot oven for 8 minutes.
  5. Allow the lamb to rest for at least 5 minutes before carving into slices, and sprinkle over a pinch of salt.
  6. To serve, warm the chapatis and stir the turmeric into the yogurt. Spoon the dahl into 2 bowls and top with the lamb slices and a spoonful of the yogurt.
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