Heat up a pan that has a tight-fitting lid. Rub the lamb with the oil, season liberally, then place in the pan. Cook for a minute with the lid on, then roll it 90°, cook another minute and continue to cook this way, with the lid on between each roll, until you’ve cooked it pink (medium-rare). This will take around 5-6 minutes in total depending on the thickness of the meat. Alternatively, roast it in the oven or barbecue it. Take from the pan, leave to cool, then place in the fridge for at least an hour to chill down and firm up.
Top and tail the cucumber. Using a potato peeler or mandolin, peel thin strips from the cucumber, making sure each strip has the skin still attached. You want eight strips in total. Toss the strips with
While the cucumber is curing make the dukkah. Crush the nuts coarsely, using a pestle and mortar or a small food processor, and mix with the remaining dry ingredients (which you can pound briefly to release their oils too). Mix in
Rinse the cucumber gently in a bowl of cold water, then pat each strip dry with a kitchen cloth. Lay them out on a bench side by side.
Slice the lamb lengthways as thin as you can, into eight strips, discarding the outer edges which will be overcooked and firm. It’s easier to do this when the lamb is straight from the fridge. Lay these on a bench too, then sprinkle with the shredded mint leaves and a little of the dukkah. One by one, roll each lamb strip up tightly, then roll the cucumber tightly around the meat - see the photo.
Dollop on the yoghurt, then dip into the dukkah. Serve extra dukkah and yoghurt on the side.
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