Ginger-spiced lamb: Difference between revisions
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|title=Ginger-spiced lamb, Barbecue recipe | |||
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|description=Quick to prepare and cook, an ideal summer barbecue recipe. You'll need a food processor to make this easily | |||
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Quick to prepare and cook, an ideal summer barbecue recipe. You'll need a [[food processor]] to make this easily | Quick to prepare and cook, an ideal summer barbecue recipe. You'll need a [[food processor]] to make this easily | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 [[lamb]] tenderloin fillets | | 2 [[lamb]] tenderloin fillets | ||
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Serve with [[Chinese coleslaw]] | Serve with [[Chinese coleslaw]] | ||
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[[Category:Recipes|Lamb]] | [[Category:Recipes|Lamb]] | ||
[[Category:Barbecue recipes|Lamb]] | [[Category:Barbecue recipes|Lamb]] | ||
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[[Category:Spicy recipes|Lamb]] | [[Category:Spicy recipes|Lamb]] | ||
[[Category:Grilled, griddled or barbecued]] | [[Category:Grilled, griddled or barbecued]] | ||
[[Category:Unusual recipes]] | |||
Revision as of 15:21, 23 November 2014
| Ginger-spiced lamb | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 1 hour 25 minutes |
| Prep. time: | 1 hour 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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Quick to prepare and cook, an ideal summer barbecue recipe. You'll need a food processor to make this easily
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 lamb tenderloin fillets
- 10 cm (4") Ginger root, peeled and roughly chopped
- 30 g (3 oz) coriander leaves
- 2 teaspoons toasted white cumin seeds
- 1 teaspoon toasted black cumin seeds (optional)
- 2 garlic cloves, peeled
- 2 tablespoons lemon juice
- 2 teaspoons paprika powder
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
- A good glug of olive oil
Method
- Cut the fillets so you have four servings
- Hammer them flat under a large knife - see here
- Place in a bowl
- Lightly crusg the cumin seeds in mortar and pestle or a coffee grinder if you have one
- Put the remaining ingredients including the cumin in the food processor
- Blitz until you have a smooth paste
- If the mixture refuses to amalgamate,add a little more liquid. I squeeze a tangerine into the mixture to get it going, but only because I had one to hand. A tablespoon or so of water would do
- Pour over the lamb and marinate in the refrigerator for an hour
- Lay the lamb fillets on an oiled barbecue hotplate
- Cook for 8 minutes, turning three times in total, check that it's cooked to your liking
- Rest for 5 minutes
- Slice thickly and serve
Serving suggestions
Serve with Chinese coleslaw
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