Ingredients
- 3 tbsp cayenne pepper
- 3 slightly rounded tbsp paprika
- 5 tsp ground cumin
- 2 rounded tsp garlic powder
- 1 tbsp Maldon salt
- 4 lean lamb leg steaks
- juice of 1 lemon
- 2-3 tbsp olive oil
Method
- STEP 1
Measure all the ingredients into a jar, screw on the lid and shake everything together really well.
- STEP 2
Toss 4 lean lamb leg steaks in the juice of 1 lemon and set aside in a non-metallic dish for 3-4 minutes. Sprinkle each side of the steaks with 1⁄2-1 tsp of the spice mix, rub it into the meat and marinate for 2-4 hours. If you’re pushed for time and can’t leave it this long the spice mix will still work but will be a little fiercer. To cook, smear the meat with 2-3 tbsp olive oil and barbecue for 3-4 minutes on each side.
RECIPE TIPS
CURTIS SAYS…
There’s no oil in this dry spice rub
so it’s a healthy choice when used
with lean meat – lamb or pork leg
steaks, chicken breast or rump or
fillet steaks. It’s pretty fiery, so use
it sparingly and keep the rest for
your next barbecue – it will last all
summer long.
Goes well with
Recipe from Good Food magazine, June 2003