Steve's Grilled Lamb
SKU:
This is my long-time boss Steve’s recipe. He says, “Works best for lamb, but will also work on chicken. And don’t spill the rub because it positively and permanently stains everything it touches.”
Spicy, complex flavor, with lemon and olive oil to temper the lamb smell.
PSA: Uses a food processor and grilling is highly recommended.
Spicy, complex flavor, with lemon and olive oil to temper the lamb smell.
PSA: Uses a food processor and grilling is highly recommended.
Ingredients
|
1 onion, cut into 2-inch pieces
6 cloves of garlic, peeled 2T fresh mint leaves 2T paprika 1T fresh or dried marjoram 2t black pepper 2t cumin 2t coriander 3t hot pepper sauce (any type) 1t turmeric ¼t cinnamon |
¼ cup olive oil
Juice of one lemon 2 packages lamb steaks (the ones the look like tiny steaks) |
What To Do
Put onion, garlic and all spices into a food processor and pulse until you get a coarse paste that is approximately the color of bricks. Add the olive oil and lemon juice until it is the consistency of Cream of Wheat.
Pour into a glass bowl and coat lamb. Cover with plastic wrap, put it in the fridge, and marinate for at least 2 hours, overnight if you can.
Grill.
Pour into a glass bowl and coat lamb. Cover with plastic wrap, put it in the fridge, and marinate for at least 2 hours, overnight if you can.
Grill.
Notes
- It is very helpful to line up all the spices because while this is not a difficult recipe, there are quite a few items.
(See second photo.) - Using any combination of fresh or dried spices is A-OK.
- I've also used curry powder in a pinch as a tumeric substitute.
