Cajun lamb steaks
A healthy choice when used with lean meat.
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 - 15 mins
Plus 2-4 hrs marinating time
- Measure all the ingredients into a jar, screw on the lid and shake everything together really well.
- 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.
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.
Per serving for four
333 kcalories, protein 36.0g, carbohydrate 2.0g, fat 20.0 g, saturated fat 9.0g, fibre 0.0g, salt 0.9 g
Recipe from Good Food magazine, June 2003.
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http://www.bbcgoodfood.com/recipes/1288/
http://www.bbcgoodfood.com/recipes/1288/
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Ingredients
- 3.0 tbsp cayenne pepper
- 3 slightly rounded tbsp paprika
- 5.0 tsp ground cumin
- 2 rounded tsp garlic powder
- 1.0 tbsp Maldon salt
- 4 lean lamb leg steaks
- juice of 1 lemon
- 2-3 tbsp olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 - 15 mins
Plus 2-4 hrs marinating timeIngredients
- 3.0 tbsp cayenne pepper
- 3 slightly rounded tbsp paprika
- 5.0 tsp ground cumin
- 2 rounded tsp garlic powder
- 1.0 tbsp Maldon salt
- 4 lean lamb leg steaks
- juice of 1 lemon
- 2-3 tbsp olive oil
Per serving for four
333 kcalories, protein 36.0g, carbohydrate 2.0g, fat 20.0 g, saturated fat 9.0g, fibre 0.0g, salt 0.9 g
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12 March 2008
Gem rated and commented on this recipe
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