The people of the Middle East make great use of lamb, spices and yoghurt. This dish takes its inspiration from this background and blends all these flavours into a delicious meal.  

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Spiced onions:

80ml (1/3 cup) olive oil
1 tbsp butter
2 tbsp ground coriander
1 tbsp ground cumin
1/4 tsp each salt and freshly ground black pepper
1 small red chilli, seeded and flesh finely chopped
1 clove garlic, crushed
1 tbsp tomato paste
4 brown onions, thinly sliced
1 small red capsicum, thinly sliced

Oregano lamb:

1 bunch oregano
2 garlic cloves
Salt and freshly ground black pepper
80ml (1/3 cup) olive oil
4 lamb topsides
Olive oil for cooking

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Spiced onions:

Heat a heavy-based saucepan over medium heat. Add oil and butter, coriander, cumin, salt and pepper. Stir and cook for 2 minutes.

Add the chilli, garlic, tomato paste, onions and capsicum. Stir until well combined and the onions begin to soften. Cover, reduce the heat to low and stir every five minutes. When ready the onions will be totally softened, rich and aromatic. It may take up to 40 minutes.

Oregano lamb

Remove the oregano leaves from the stalks, peel the garlic and place both in a food processor with salt and pepper. Process until smooth adding olive oil to moisten. Rub onto the lamb and allow to marinate for 1 hour at room temperature.

Preheat oven to 180C. Heat a heavy-based frying pan over medium-high heat. Add a splash of olive oil, and cook lamb until well brown on all sides. Place in preheated oven and cook for a further 10 minutes or until cooked to medium-rare. Remove and rest in a warm place for 10 minutes. Cut each lamb topside into 1/2cm slices.

Divide the hot onions between the plates, top with slices of the lamb on each.