This simple flavour rub for a lamb steak or chop is full of the summer warmth of North African spices: cumin, paprika and coriander. Perhaps then in November, once the nights start to draw in, it is a good way to bring back Mediterranean holiday flavour memories that are by now receding into the past. It is almost too simple a recipe to add here but I have been exploring different marinade recipe ideas recently: for pork especially but also for chicken and lamb so wanted to add this as a stand alone item. The original recipe was for marinaded chop with a delicious minty/fruity couscous but I have divided the recipe into two posts, with the couscous to follow next. Both recipes stand alone, of course … but they were delicious together.
The recipe comes from a winter (Jan/Feb 2011) issue of the Tesco free instore magazine. In the original the spice rub marinade is simply rubbed onto the meat just prior to cooking, but to get a better depth of flavour it is much better if left throughout the day or overnight. The recipe is delicious if served with Orange Couscous, its original accompaniment. I quickly grilled the lamb steak on a George Foreman grill, but it could be grilled conventionally or pan fried as in the original recipe.
Moroccan Style Marinaded Lamb Steaks
4 thick lamb chops or steaks (alternatively use chicken or pork)
2tbsp olive oil
1tsp ground cumin
large pinch paprika
1tsp ground coriander
Salt & ground black pepper
1. Wipe the lamb steaks and place in a dish.
2. Sprinkle over the the spices, add a little salt and pepper and then drizzle over the olive oil.
3. Gently turn the chops around in the spicy mixture using fingers or a fork then cover and leave the flavours to develop. Ideally this should be throughout the day or overnight.
4. Using as much of the spicy marinade as possible, grill the chops or steaks under a preheated hot grill for about four minutes each side, or a little long if preferred, but until the lamb is cooked to your preference. Alternatively they can be gently pan fried for a similar length of time in a hot frying pan with a little additional olive oil if needed. A George Foreman grill can also be used.
5. When cooked, the meat can be covered with foil to keep warm while the couscous mixture is being finished. The meat can either be served in one piece or cut into strips or chunks.