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.
- 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.