Tuesday, 17 June 2008

Spicy Marinaded lamb

Ok, so I don't eat meat, but in a quest to write more recipes for the soon to be launched OxNosh, I decided to test this one and feed it to meat eating friends, who loved it. Marinading the lamb leaves you with tender and tasty lamb, full of flavour. We actually had it with the chickpea burgers below.

As with any marinade, the longer you leave it, the better. So ideally, you want to leave this in the fridge overnight. We left it for only a hour though and it was perfectly delicious. This recipe is made for the barbecue, you really want to sear the meat on the outside and leave it pink in the middle, failing that a smoking hot pan will do the job.

4 lamb rump steaks
1 lemon, juiced
1tsp salt
2 sprigs thyme (or 1tsp dried thyme)
2 red chillis
2 cloves garlic
1tsp ground coriander
½tsp cinnamon
½tsp turmeric
1tbsp olive oil
200g yoghurt

Add the lemon juice, salt and thyme to lamb, rub it into the flesh and set aside. Meanwhile whizz the rest of the marinade ingredients (except the yoghurt) until smooth and season, or just chop everything finely and mix. Add this paste to the yoghurt, mix and pour over the lamb, make sure you coat the lamb and rub in the marinade well. Leave for at least 1 hour, ideally overnight. Cook the lamb on each side for 6-8 minutes. Allow to rest for a few minutes and slice thinly.

Serve with hummus, tzatziki, toasted pitta and salad.

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