Cumin lamb with sesame noodles

Instructions

1. Heat a large frying pan over medium heat and toast the cumin, fennel and Sichuan pepper for 1-2 minutes or until fragrant. Remove from the heat and use a mortar and pestle or spice grinder to grind into a coarse powder.
2. Place the lamb leg steaks in a bowl with the ground spices, soy sauce and sugar and mix well. Heat a large non–stick frying pan over high heat. Add 1 tablespoon of oil and cook the lamb for about 3 minutes on each side for medium rare. Remove the lamb to a warm plate to rest.  
3. Meanwhile, for the sesame sauce, place all the ingredients in a bowl with 60 ml (¼ cup) water and stir to combine well.
4. Using a sharp knife, pierce the packet of noodles all over and microwave on high for 1-2 minutes to help loosen them up.
5. Wipe out the pan with a piece of paper towel and return to the heat. Add the remaining tablespoon of oil, then add the garlic and ginger and cook until fragrant. Add the noodles and toss to coat well. Add the sesame sauce to the pan and toss until heated through, adding a splash of water to loosen if necessary.
6. Transfer to a serving plate. Slice the lamb and place on top of the noodles, then top with the cucumber, red onion and spring onion. Drizzle with chilli oil to serve.