Hayden Quinn's Spiced Lamb Rump Steaks with Cucumber & Almond Salad

Hayden Quinn's Spiced Lamb Rump Steaks with Cucumber & Almond Salad

Prep
20
Cooking time
12
Serves
4

Method

1. Combine paprika, chili, garlic and lemon rind in a small bowl. Pour in the olive oil

and mix to combine. Season with sea salt. Pour marinade over lamb rumps and rub all

over, coating well. Leave to marinate for 20 minutes.

2. Heat the Weber barbecue on high heat. Cook lamb rumps for 6 minutes each side or

until cooked to your liking. Remove and cover lamb loosely with foil and allow to rest

for 5 minutes.

3. Meanwhile, to make the dressing, combine all the ingredients together in a small jar.

Place in the fridge until needed.

4. When ready to serve, combine the cucumber, almonds and coriander in a bowl.

Drizzle with the dressing. Divide the salad and lamb among serving plates.

Ingredients Chevron Icon

1/2 tablespoon smoked paprika

1 teaspoon chili powder

1 teaspoon garlic powder

Finely grated rind of 1 lemon

2 tablespoon Cobram Estate Extra Virgin Olive Oil, plus extra, to serve

600g lamb rump steaks, trimmed

6 Lebanese cucumbers, cut into quarters lengthways

1/4 cup blanched almonds, coarsely chopped

1/2 cup fresh coriander sprigs

Dressing

1 garlic clove, grated

1 tablespoon tahini

1 tablespoon Cobram Estate Extra Virgin Olive Oil

1 tablespoon chardonnay vinegar

3 tablespoons butter milk