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Spicy Lamb on the Grill

Ingredients

Serves 4

  • 4 Sheepdrove Organic Lamb leg, shoulder or chump steaks
  • 1 onion
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • fresh chopped coriander or parsley
  • lemon wedges

Cooking instructions

Grate the onion, by hand or using a food processor. Mix in oil, cumin and pepper. Add meat and mix well to coat evenly. Cover and refrigerate for 1 hour. Scrape onion mixture from chops. Grill over medium hot coals or under a preheated grill for 5 minutes per side for medium rare, sprinkling with salt as you turn the meat. Sprinkle with parsley and serve with couscous, salad leaves and lemon wedges for squeezing over.

Cook's note

Get organized. Grilling is high speed cooking and once the food hits the flames, there’s no time to run back to the kitchen for tongs, salt or platter!

Don’t attempt to turn the chops during the first minute of cooking; they’ll always stick to the grill rack initially, but once a crisp crust has formed, can be turned or moved with ease.

Don’t overload the grill rack or the chops will steam not sear.

Clean up afterwards! A clean grill rack stops food from sticking.