Cajun Rubbed Lamb, Pork, Chicken or Beef |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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There's no oil in this dry spice rub so it's a healthy choice when used with lean meat - lamb or pork leg steaks, chicken breast or rump or fillet steaks. It's pretty spicy, so use it sparingly and keep the rest for your next barbecue - it will last all summer. Time does not include marinating. Ingredients:
3 tablespoons cayenne pepper |
3 1/2 tablespoons paprika |
5 teaspoons ground cumin |
3 teaspoons garlic powder |
2 teaspoons black pepper |
1 tablespoon sea salt |
4 lamb steaks |
1 lemon, juice of |
2 tablespoons olive oil |
Directions:
1. Measure the first 6 ingredients into a jar, screw on the lid and shake everything together really well.
2. Toss 4 lean lamb leg steaks in the lemon juice and set aside in a non-metallic dish for 3-4 minutes.
3. Sprinkle each side of the steaks with 1 tsp of the spice mix, rub it into the meat and marinate for 2-4 hours.
4. If you're pushed for time and can't leave it this long the spice mix will still work but will be a little fiercer.
5. To cook, smear the meat with 2 tbsp olive oil and barbecue for 3-4 minutes on each side.
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