Crispy Cumin Lamb with Avocado Salad

This dish was inspired by classic Chinese flavors. The toasted spices build the flavor of the lamb while the avocado salad on the side cools things down. Lamb has a naturally sweet flavor that pairs perfectly with the savory flavor of cumin. Fennel brings another layer of sweet and coriander adds a citrusy touch.


Crispy Cumin Lamb with Avocado Salad

  • Author: Danielle Moore
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x


  • 1/2 lb lamb
  • 1 T cumin
  • 1 t fennel seeds
  • 1 t coriander
  • 1 avocado, diced 
  • 1/2 cup cherry tomatoes, halved
  • 2 Tbsp mint, chopped
  • 2 Tbsp cilantro, chopped
  • 1 lime, juiced and zested


  1. Preheat oven to high broil
  2. In an ovenproof pan, heat cumin, fennel seeds, and coriander over medium heat 2-3 min, until fragrant
  3. Add 2 Tbsp water and lamb and cook 6-8 minutes, adding 1 Tbsp water as needed and breaking up with a wooden spoon
  4. Transfer pan to oven and broil 2-3 minutes, until crisp
  5. In a bowl, combine lime juice with avocado, cherry tomatoes, mint, cilantro, and salt and pepper to taste
  6. Serve lamb with avocado salad on the side


  • Serving Size: 2
  • Calories: 449.7
  • Sugar: 1.9
  • Sodium: 77.2
  • Fat: 37.2
  • Saturated Fat: 13
  • Unsaturated Fat: 20.9
  • Trans Fat: 0
  • Carbohydrates: 10
  • Fiber: 5.7
  • Protein: 20.8
  • Cholesterol: 82.8

Keywords: dairy free, egg free, gluten free, grain free, oil free, soy free

Do I have to toast the spices first?
Yes! This short process of toasting the spices sets the foundation for a layer of flavors throughout the lamb. Toasting brings out the natural oils and flavors from the spices and makes it more available to disperse through the dish.

Can I swap the lamb?
Absolutely. This flavor profile is a great start for just about any meat. Or even fish. For our plant-based folks, you can try tofu and jackfruit. If you go that route, I’d recommend doubling the spices.

Can I make this ahead of time?
The lamb can absolutely be made ahead of time, but the salad is not quite so versatile. Made ahead, the avocado can quickly turn brown, which looks super unappealing. However, if you do need to make this ahead there’s an easy fix — simply add another lime to the mix so there’s extra citrus to offset the discoloring of the avocado

What if I can’t eat tomatoes?
No problem. This salad is a great starting place for a variety of flavors. You can go a little more spicy, and sub in some sliced radishes for the tomatoes. Or if you want to keep things juicy, swap out a fruit like sliced strawberries. You can also turn this into a more classic salad with a crisp lettuce base.

Why broil at the end?
I wanted this dish to live up to its name — crispy! That’s why we pop the lamb under the broiler at the end. That gives it that extra crispness that will perfectly compliment the texture of the avocado salad. Two tips to get the crispiest lamb: 1. Be sure to spread the lamb into an even layer before placing it under the broiler. 2. Use the oven shelf placed just under the broiler so the lamb is directly under the heat source.

Recipe compatibility with your diet type

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1–2 times per week
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Never, or 2–4 times per month
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This recipe has been custom designed for Agrarian, California Coastal, California Keto, Forager, Hunter Gatherer, Mediterranean, Modified Paleo, Mosaic, Nordic, Paleo Plus, Urban Grazer and West Angeleno diet types, learn more.

Danielle Moore

Danielle Moore is a professional recipe developer, Nutrition expert, food photographer and lover of veggies. Read her full bio here.

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