- 3 tbsp cayenne pepper
- 3 slightly rounded tbsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 5 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 2 rounded tsp garlic powder
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 1 tbsp Maldon salt
- 4 lean lamb leg steaks
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- juice of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2-3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.