Trim meat of any visible fat, for a tasty low-fat meal. Cumin may not be a spice normally associated with lamb,
however, it is a really tasty addition. Together with its sister spice, coriander, and the chilli, this recipe is right
up my street with flavours.
Serves 4 – 6
– 6 lamb steaks, cut from the leg; or use lamb chops, cut 2.5 cm thick
– Juice and rind of 2 lemons
– 5 ml coarse red chilli flavouring mix, or ground red chilli
– 5 ml ground cumin
– 5 ml ground coriander
– Salt and freshly-ground black pepper, to taste
– 15 ml honey or maple syrup
1. Slash the fat edges of the lamb chops to prevent curling.
2. Mix the lemon rind, red chilli flavouring mix, cumin, coriander, salt and pepper.
3. Press this mixture evenly onto the lamb steaks.
4. Heat a non-stick frying pan or grill pan over a high heat. Spray with non-stick cooking spray.
5. Place lamb steaks into pan. Cook for 3 – 4 minutes per side.
6. Remove from pan; add lemon juice, and honey or maple syrup, to juices in pan. Cook for 2 – 3 minutes.
7. Serve steaks immediately with mashed or new potatoes, cauliflower, couscous, or quinoa.
Pour pan juices over the steaks.
8. Stir-fried vegetables make a great accompaniment to this dish.
• Use trimmed beef rump or porterhouse steaks instead of lamb.
• Braai the chops after seasoning as above. Cook over moderately-hot coals, turning with tongs, never with a fork. (A fork will pierce the meat and allow those precious meat juices to run out, making the meat tougher.) Heat the lemon juice and honey or maple syrup in the microwave for a minute. Pour over the chops as they are served.