Baharat spiced lamb rub
This spice rub pairs brilliantly with any kind of lamb—loin chops, chump (rump) chops, cutlets and even as a roast rub. We love it with a fresh and acidic salad with lots of lemon but you could add some couscous to the mix if you want to stretch the recipe even further or enjoy with steamed veg and sweet potato mash in winter.
Lamb
Ethical Farmers lamb chops or cutlets or a roast
Spice rub ingredients
2 tbsp ghee or fat of choice
2 tsp smoked paprika
2 tsp ground cumin
1 tsp black pepper
1 tsp ground coriander
½ tsp nutmeg
½ cinnamon
¼ cardamom ground
¼ clove ground
Method
- Combine spices in a bowl and set a side
- Melt the ghee and add it to the spice mix, with a pastry brush, coat all sides of the lamb pieces and place in the fridge for a minimum of 2 hours or ideally overnight.
- Remove the lamb from the fridge 30 min before cooking.
- Cook the lamb, rest then and serve with a crisp salad or steamed veggies and sweet potato.
