1 rack lamb loin 1 tsp sea salt 1 tsp black pepper 2 tbsps capers 1 pinch smoked paprika 1 pinch toasted cumin seeds 2 tbsps extra virgin olive oil
1. Place the lamb loin in the freezer for 10 minutes. Once firm, dice the meat into small chunks. Transfer to a clean bowl. 2. Chop the capers and add to the lamb, along with the remaining ingredients. Mix. Finish with olive oil and reserve.