Chicory with cumin, goats cheese and cannon of lamb

For a stylish meal try Abigail Fawcett's tender seared lamb, served with griddled chicory and goats' cheese
Chicory with cumin, goats cheese and cannon of lamb
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 2 heads chicory
  • 2 tbsp olive oil
  • 4 tbsp ground cumin
  • 1 clove garlic, sliced
  • 1 lemons, juice and grated zest
  • 1 lamb loin, boneless
  • 1 pinches black pepper
  • 1 tbsp white wine vinegar
  • 1 tbsp wholegrain mustard
  • 100 g soft mild goats' cheese


1. Preheat the oven to 200C/gas 6.

2. Preheat a griddle pan. Brush the chicory with 1 tablespoon of olive oil and sprinkle over 2 tablespoons of ground cumin. Place the chicory on the griddle. Cook for 3-5 minutes, then turn and cook on the other side for 2-3 minutes, till soft.

3. Meanwhile, sprinkle the lemon zest and the remaining cumin over the lamb. Rub in the garlic, making sure that both sides of the lamb are equally flavoured.

4. Heat the rest of the olive oil in a heavy-based frying pan. Add the lamb and sear it on both sides for 2-3 minutes, seasoning with salt and freshly ground pepper. Transfer the seared lamb to a roasting tray and roast in the oven for 5 minutes, remove and slice.

5. Meanwhile, whisk together the lemon juice and zest, white wine vinegar, mustard and olive oil to form a dressing. Drizzle the dressing over the griddled chicory.

6. To serve, place the sliced lamb on a bed of dressed chicory and spinkle over the goats' cheese. Serve at once.

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