Special thanks to our grilling friends at Napoleon for allowing us to share this amazing recipe as our Grilling for Gold tour takes us through Morocco in June. Original recipe by Jamie Roberts.
We’re upgrading the grill-skills of Welsh and British and Irish Lions Rugby Union player Jamie Roberts. Watch Jamie grill a delicious lamb dish on our ROGUE SE 525 SIB - Video.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Serves: 4
INGREDIENTS:
- 1 tbsp. cumin seeds
- 1 tbsp. coriander seeds
- 1 tsp. smoked paprika
- 1-2 tsp. dried chili flakes, to taste
- 1 tsp. cinnamon, ground
- 1 tsp. ginger, ground
- 2 tsp. light brown sugar
- 2 cloves garlic, crushed
- 1 lemon zest and juice
- 2 tbsp. olive oil
- 4 x 175-200g lamb leg steaks
- 410g tin apricots in juice, drained
- Small bunch coriander, chopped
METHOD:
- In a small frying pan, toast the cumin and coriander seeds for a minute or two until fragrant. Tip into a pestle and mortar and coarsely grind. Add the smoked paprika, chili flakes, cinnamon, ginger, sugar, garlic, lemon zest and juice, and a good grind of black pepper. Stir through the olive oil.
- Lay the lamb steaks on a large plate and rub all over with the spice paste. Cover with cling film and marinate at room temperature for an hour, or in the fridge if you want to marinate for longer.
On the Barbecue:
- When you are ready to cook, fire up the barbecue to hot.
- Season the lamb steaks on both sides with a little salt, and lay onto the hot grates. Cook for 3-4 minutes on either side, to give you a medium rare steak. Cook for a little more or less depending on your preference.
- Leave to rest on the warming rack.
- Whilst the lamb is resting, grill the apricots, cut side down, for a few minutes until lightly charred and soft.
- To serve, slice the lamb thickly across the grain, scatter with a little coriander and serve with the grilled apricots on top. Serve with plenty of buttery couscous and a big green salad.
- Enjoy!
