Spiced lamb rump steaks served with a sweet, zesty and slightly sour sultana and preserved lemon relish form the centrepiece of Danielle Alvarez’s recipe for a simple meal. The dish can be cooked in a cast-iron pan or on an outdoor grill, and serves three to four people.
The relish combines rehydrated sultanas with parsley, fresh oregano, finely diced preserved lemon rind, lemon zest, lemon juice and minced garlic. It is designed to cut through the earthy flavour of the lamb and can be served alongside grilled asparagus, courgettes or roasted sweet potato.
How to make spiced lamb rump steaks
Begin by covering the sultanas with very hot tap water and leaving them for about five minutes. Drain and roughly chop them before mixing with three tablespoons of extra virgin olive oil, two tablespoons each of chopped parsley and oregano, the preserved lemon rind, lemon zest, lemon juice and garlic.
For the lamb, combine a teaspoon each of ground cumin and ground coriander with fine sea salt and freshly cracked black pepper. Rub the steaks with a tablespoon of extra virgin olive oil, then coat them generously with the spice mixture.
Heat a cast-iron pan until very hot before adding the lamb. Cook the steaks for two to three minutes on each side, until they are caramelised in colour, then remove them from the pan and leave them to rest for a few minutes.
Slice the lamb and serve it with generous spoonfuls of the relish. Lamb cutlets or chops can be used instead if rump steaks are unavailable.
The recipe appears in Made Simple by Danielle Alvarez, with photography by Lean Timms, published by Murdoch Books.
