Lamb with Cumin and Preserved Lemon

This rub can be used on all lamb cuts , but I prefer to use it on either lamb leg steaks or a roast leg of lamb. When I do a roast leg I will often add chopped fresh red chilli to the mix and a little olive oil but I don’t think you need it for just a leg steak. 

Here I have pan fried the steaks and served with fresh new potatoes, boiled, and a spinach salad, choose small tender spinach leaves.

Lamb Rub

  • 1-2 cloves garlic 
  • 1 teaspoon salt
  • 2 teaspoons cumin powder
  • 1 teaspoon coriander powder
  • 1/2 a preserved lemon, just the skin chopped
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme

Peel garlic and put in a morter and pestle. Add salt and bash until gooey, then add cumin, coriander and lemon and pound together until you have a paste. Finally add the chopped herbs pound a little more to release their oils and mix everything.

Rub over lamb, let rest as long as you can (even 30mins) and then cook quickly over a med/high heat. Rest for 4-5minutes serve.


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