Easy! If you can, start marinating the day before for ultimate flavour.
Tenderise 4 x juicy lamb rump steaks in 1 tbsp of salt, thyme leaves from 2 sprigs and the juice from 2 lemons and leave it for a couple of hours. I used a freezer bag for this.
Next put-
250ml of natural yogurt
2 deseeded red chillies
2 cloves of garlic
1tbsp cinnamon
Half tsp each of ground cloves, turmeric and cardamom
And a small bunch coriander leaves into a food processor, season and whizz to a paste.
Place the lamb in a dish and pour over the marinade. Get your hands in and make sure it's well covered and chill overnight. 4 hours minimum in a total BBQ emergency.
That's it!
Get your BBQ nice and hot and as soon as the coals are white sear it on the hottest bit then move to a slightly cooler part to cook. Timing will depend on the thickness of the steaks. its hard to get chunky ones in the supermarkets so try your butcher. Ideally I would say just pink in the middle but that's your call. Rest the lamb before cutting.
Serve with flatbreads, hummus, tzatziki and some pickled chillies or whatever takes your fancy. Cooking this again Friday and attempting my own flatbreads so check back for the recipe (if it works).
YUMMERS
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