Method

• 1.
  Place beetroot, 11/2 tsp cumin seeds and tahini in a blender and whiz until smooth. Transfer beetroot mixture to a small saucepan over low heat and cook, stirring occasionally, for 3 minutes or until warm. Cover and remove from heat until needed.
• 2.
  Place currants in a heatproof bowl, cover with boiling water and stand for 5 minutes to soften. Drain, then toss currants and a pinch of salt flakes in a bowl and set aside.
• 3.
  Meanwhile, using a mortar and pestle, pound coriander seeds, chilli flakes and remaining 2 tsp cumin seeds until coarsely ground. Stir through sesame seed and set aside.
• 4.
  Heat a chargrill pan or barbecue to high heat. Rub lamb with 2 tbs oil and place on grill. Reduce heat to medium-high and cook for 3 minutes, then turn and cook for a further 21/2 minutes for medium-rare, or until cooked to your liking. Transfer to a plate and set aside, loosely covered with foil, for 5 minutes to rest.
• 5.
  Meanwhile, toss lemon juice, zucchini and remaining 2 tsp oil in a bowl.
• 6.
  When ready to serve, reheat beetroot mixture over low heat until warm.
• 7.
  To serve, spread warmed beetroot mixture over serving plates and top with zucchini mixture and lamb. Scatter over spice mixture and currants, and top with coriander.