Name: Cajun lamb steaks
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Cajun & Creole
Ingredients: 3 tbsp cayenne pepper; 3 slightly rounded tbsp paprika; 5 tsp ground cumin; 2 rounded tsp garlic powder; 1 tbsp Maldon salt; 4 lean lamb leg steaks; juice of 1 lemon; 2-3 tbsp olive oil

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Cajun lamb steaks

Cajun lamb steaks

Curtis Stone

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Serves 4

Easy

Prep: 10 mins - 15 mins

Plus 2-4 hrs marinating time

A star rating of 4 out of 5.2 ratingsRate

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A healthy choice when used with lean meat.

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Mediterranean marinated vegetables

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp cayenne pepper
3 slightly rounded tbsp paprika
5 tsp ground cumin
2 rounded tsp garlic

powder
1 tbsp Maldon salt
4 lean lamb

leg steaks
juice of 1 lemon
2-3 tbsp olive oil

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Nutrition: per serving for four

kcal333
fat20g
saturates9g
carbs2g
sugars0g
fibre0g
protein36g
salt0.9g

low

Method

step 1

Measure all the ingredients into a jar, screw on the lid and shake everything together really well.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, June 2003

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A star rating of 4 out of 5.2 ratings

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