Minute lamb with cumin and rosemary

1. Prepare the marinade by mixing all the ingredients. Cut the lamb into slices of about 1.5 cm large and leave to marinate for 20 minutes.

2. Drain and sear it in a hot pan for 3 minutes. Add salt and pepper. Leave the lamb to rest on a sheet of aluminium foil.

3. Deglaze the cooking juices with red wine, leave to reduce by half, then add the chopped garlic and the veal stock. Serve the pieces of lamb with the sauce and steamed zucchini tagliatelles.

Photo credit : Sucré Salé