Spiced Lamb Backstrap

This is super quick way to boost your iron intake for the day. It takes two minutes to prepare and less than five minutes to cook. Best of all, there is only one dish to wash up!

2 lamb backstrap (400g)

2 tbspn olive oil

2 tbspn red wine vinegar

1 tspn cinnamon

½ tspn ground coriander

½ tspn cayenne pepper

½ tspn cumin seeds

1 tspn paprika

½ tspn salt

Put oil, vinegar and spices in a snap lock bag. Add lamb and marinate for as much time as you have. Bring the lamb to room temperature. Heat a non stick frying pan to high. Sear lamb and turn every 15 seconds for about 4 minutes of until cooked to your liking. Rest for 5 minutes on a rack and then slice up.