Moroccan Lamb Steaks with Jamie Roberts

Moroccan Lamb Steaks Jamie Roberts

Moroccan Lamb Steaks with Jamie Roberts

By: Genevieve Taylor

Grilling with Jamie Roberts

We’re upgrading the grill-skills of Welsh and British and Irish Lions Rugby Union player Jamie Roberts. Our ambassador Genevieve Taylor will be testing Jamie’s mettle on our new ROGUE SE 525 SIB with this delicious lamb dish.

Prep Time
15 Min
Cook Time
10 Min
Yield
4
Difficulty
Easy

Moroccan Lamb Steaks with Jamie Roberts

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Ingredients

Directions

Photos

Ingredients

1 tbsp.

cumin seeds

1 tbsp.

coriander seeds

1 tsp.

smoked paprika

1-2 tsp.

dried chili flakes, to taste

1 tsp.

cinnamon, ground

1 tsp.

ginger, ground

2 tsp.

light brown sugar

2 cloves

garlic, crushed

1

lemon zest and juice

2 tbsp.

olive oil

4 x 175-200g

lamb leg steaks

410g tin

apricots in juice, drained

Small bunch

coriander, chopped

Directions
  1. In a small frying pan, toast the cumin and coriander seeds for a minute or two until fragrant. Tip into a pestle and mortar and coarsely grind. Add the smoked paprika, chili flakes, cinnamon, ginger, sugar, garlic, lemon zest and juice, and a good grind of black pepper. Stir through the olive oil.
  2. Lay the lamb steaks on a large plate and rub all over with the spice paste. Cover with cling film and marinate at room temperature for an hour, or in the fridge if you want to marinate for longer.

On the Barbecue:

  1. When you are ready to cook, fire up the barbecue to hot.
  2. Season the lamb steaks on both sides with a little salt, and lay onto the hot grates. Cook for 3-4 minutes on either side, to give you a medium rare steak. Cook for a little more or less depending on your preference.
  3. Leave to rest on the warming rack.
  4. Whilst the lamb is resting, grill the apricots, cut side down, for a few minutes until lightly charred and soft.
  5. To serve, slice the lamb thickly across the grain, scatter with a little coriander and serve with the grilled apricots on top. Serve with plenty of buttery couscous and a big green salad.
Close up of moroccan lamb steaks

Close up

Jamie Roberts and Genevieve Taylor

Jamie Roberts and Genevieve Taylor

Jamie Roberts Grill Master

Jamie Roberts, the Grill Master!

GenevieveTaylor
Genevieve Taylor

Live fire and barbecue expert Genevieve Taylor is the author of nine cookery books including The Ultimate Wood-Fired Oven Cookbook and MasterChef: Street Food of the World.

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Close up of moroccan lamb steaks

Close up

Jamie Roberts and Genevieve Taylor

Jamie Roberts and Genevieve Taylor

Jamie Roberts Grill Master

Jamie Roberts, the Grill Master!