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    Lamb with a Spice Rub

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    Lamb with a Spice Rub

    Picante pimentón is a dried smoked paprika. Here it gives succulent lamb a rich, smoky flavour with a hit of spice.

    • Preparation time: 5 minutes, with at least 1 hour marinating
    • Cooking time: 8 minutes to 12 minutes
    • Total time: 13-17 minutes, plus at least 1 hour marinating 60 minutes 20 minutes

    Serves: 10


    • 10 lamb leg or rump steaks
    • 1 tbsp Bart Picante Pimentón
    • 2 tbsp ground paprika
    • 1 tbsp ground cumin
    • Juice of 1 lemon
    • 2 tbsp olive oil


    1. Place the lamb in a non-metallic shallow dish. Combine the spices, lemon juice and oil in a bowl and spoon onto the lamb. Using your fingers, rub the mixture over the meat until evenly coated. Cover and place in the fridge for at least 1 hour but ideally for up to 24 hours.
    2. Preheat the grill to high or prepare the barbecue. Cook the lamb under the grill or on the barbecue for 4 minutes on each side for rare meat, 6 minutes each side for well done. Serve immediately, with Greek yogurt.

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    Cook's tips

    Take the lamb to the party in its marinade, ready to cook.


    For a milder version of this spicy dish, replace some of the paprika with extra ground cumin.


    Average user rating

    2 stars