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Saturday, 12 February 2022

Hayden Quinn's spiced lamb rump steaks with cucumber and almond salad



Serve up perfectly cooked lamb rump with this fresh cucumber and almond salad on a summer's day and you've got yourself a winning barbecue combination.

  • Mix paprika, chili, garlic, lemon zest and sea salt in a small bowl, combine well adding oil to create marinade. Pour over lamb rumps and rub all over, coating well. Leave to marinate for 20 minutes.
  • Heat Weber on high heat. Cook lamb rumps for 6 minutes each side or until cooked to your liking. Cover lamb loosely with foil and allow to rest for 5 minutes.
  • While rump is cooking make cucumber dressing. Mix together all ingredients until combined and smooth. Pour into jar or small jug, cover and chill in refrigerator until needed.
  • When ready to serve, place lamb rump steak on place and arrange cucumber batons, drizzle with dressing and then garnish with chopped almonds, coriander and a drizzle of olive oil.



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