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Serves 4

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

Hmmus/ tzatziki, salad, pitta to serve, pine nuts

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A couscous salad or chickpea cakes would make this into a feast.

Spicy Barbecued Lamb

There is nothing tastier than chargrilled marinated lamb. Serving the lamb sliced thinly in pitta bread is also an excellent way to make the lamb rump steaks go further.

As with any marinade, the longer you leave it, the better. So ideally, you want to leave this in the fridge overnight, but even an hour will make a difference. 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.

Serve this with hummus, tzatziki, pitta and salad.


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. when ready to cook, remove the lamb from the marinade and wipe off excess marinade. Heat a pan until smoking and cook the lamb on each side for 6-8 minutes. Allow to rest for a few minutes and slice thinly.

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