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Hayden Quinn's spiced lamb rump steaks with cucumber and almond salad recipe
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Grilled lamb rump paired with cucumber almond salad: the ultimate summer BBQ dish.
Ingredients:
  • 600g lamb rump steaks, trimmed
  • 5.00 gm smoked paprika
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1 lemon, zested
  • Sea salt, to taste
  • 36.40 gm Extra Virgin Olive Oil
  • 6 Lebanese cucumbers, cut into quarters lengthways (keep chilled in fridge until needed)
  • 1 clove garlic, grated
  • 24.00 gm tahini
  • 62.40 gm buttermilk
  • 18.20 gm Extra Virgin Olive Oil
  • 20.00 ml chardonnay vinegar
  • Sea salt and pepper, to taste
  • 62.50 ml blanched almonds, roughly chopped
  • 125.00 ml coriander, sprigs
  • Cobram Estate Extra Virgin Olive Oil, to dress
Instructions:
  • In a small bowl, blend paprika, chili, garlic, lemon zest, sea salt, and oil to create a flavorful marinade. Coat lamb rumps generously with the marinade, ensuring it is well-rubbed in. Let the lamb marinate for 20 minutes before cooking.
  • Preheat Weber grill on high. Grill lamb rumps for 6 minutes per side, or until desired doneness. Tent lamb with foil and let it rest for 5 minutes before serving.
  • As the rump cooks, prepare the cucumber dressing by combining all ingredients until smooth. Chill in the refrigerator in a jar or small jug until ready to use.
  • To serve, place the lamb rump steak on a plate, arrange cucumber batons, drizzle with dressing, and garnish with chopped almonds, coriander, and a drizzle of olive oil.

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