BBQ Rump of Lamb with Cumin Rub

Toasting your spices before grinding helps release much more flavour.

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves2
  • DifficultyEasy
2 lamb rump steaks
3 tbsp olive oil

For the dry rub

2 tbsp toasted cumin seeds
1 tbsp toasted coriander seeds
1 tsp black peppercorns
1/2 tsp sweet paprika
1 tsp cinnamon
1/2 tsp mixed spice
3 cloves minced garlic
Zest of 1 lemon
1 tsp Maldon sea salt

Toast the cumin seeds and coriander seeds. Crush in a pestle and mortar along with the peppercorns. Add the remaining ground spices and garlic.

Rub the lamb steaks with olive oil and roll in the spice mixture.

Place on the barbecue and cook for around 20-30 minutes or as long as desired.

BBQ Rump of Lamb with Cumin Rub

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