For ➋1 garlic clove
a pinch coarse sea salt
1 ts black peppercorns
1 ts coriander seeds
1 ts smoked paprika
a drizzle of olive oil
2 lamb steaks
pomegranate salad
Crush the garlic with a pinch of salt using a pestle and mortar. Add the black peppercorns, coriander seeds and paprika. Add 2 tbs of olive oil, till you have a rough, loose paste. Baste the lamb steaks with the spice mix then set aside for at least 15 m, longer if you can.
Lay the steaks on a hot barbecue to ensure a charred crust and leave to cook for approximately 10 m, turning them occasionally.
When the lamb is cooked, season generously with some coarse sea salt and serve with the pomegranate & cucumber salad.
Lay the steaks on a hot barbecue to ensure a charred crust and leave to cook for approximately 10 m, turning them occasionally.
When the lamb is cooked, season generously with some coarse sea salt and serve with the pomegranate & cucumber salad.
*Or try a slow cooking recipe.
