Wood-fired Kojonup lamb rump

Serve 4

1 tbsp cumin seeds

1 tsp caraway seeds

1 tsp fenugreek seeds

sea salt flakes to taste

2 tsp allspice, ground

1 tsp cinnamon, ground

2 tbsp vegetable oil

4 lamb rumps (about 240g each)

Pre-heat oven to 200C. Toast the seeds in dry pan and grind in a mortar with the pestle to a coarse powder, fold in remaining spices and salt, rub into lamb, and coat with vegetable oil and set aside. Seal lamb rumps in a hot pan until all sides are well seared, place in a deep oven dish and cook for 8-10 minutes to medium- rare. Cover with foil and let rest for at least 6 minutes.