Lamb rub

Sometimes it just requires a quick rub to spice up your meat and give your meal a twist. This rub is super easy – like everything else I do. I used it for BBQ’ed lamb skewers – served with tzatziki, a small quiches and a quinoa salad – 500 g of meat was more than enough to serve our family of 5.

Ingredients:

• 500 g. lamb cut into chunks of 2.5 cm x 2.5 cm. (approximately)
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp cumin (powder)
• 1 tsp chili flakes
• 1 tbsp brown sugar
• 1 tbsp sea salt

Method:

Place 5 (or a few more if small) bamboo skewers in cold water for 30 minutes. This is to prevent them from burning on the BBQ.

Mix the spices and crush them or grind them coarsley in a mortar (or put them in a plastic bag, place this on a flat surface like a cutting board and crush them with a rolling pin or the like).

Cut the lamb into chunks. Mix the chunks well with the crushed and ground spices in a bowl. Add the pieces to the soaked skewers and BBQ them (indirect heat) for about 15 minutes.

I serve them with tzatziki, a quinoa salad and a small quiches.

Yum!