Hayden Quinn's go - to dish on a hot summers day. Refreshing, flavorful and reminds him of a Spanish summer!
Ingredients:
600g lamb rump steaks, trimmed
1/2 tbs smoked paprika
1 tsp chili powder
1 tsp garlic powder
1 lemon, zested
sea salt, to taste
2 tbs olive oil
6 lebanese cucumbers, cut into quarters
1/4 cup blanched almonds, roughly chopped
1/2 cup coriander, sprigs
4tbs parmesan
olive oil, to dress
1 clove garlic, grated
1 tbs tahini
1/2 cup olive oil
2 tbs chardonnay vinegar
sea salt and pepper, to taste
Directions:
Mix paprika, chili, garlic, lemon zest and sea salt in a small bowl, combine well adding oil to create marinade. Rub the marinade into the lamb rumps, coating well. Leave to marinate for 20 minutes.
Heat barbecue on high. Cook lamb rumps for 6 minutes each side. Cover lamb loosely with foil and allow to rest for 5 minutes.
Meanwhile, to make the dressing add the ingredients in bowl and stir until combined and smooth. Pour into jar or small jug, cover and chill in refrigerator until needed.
Serve the lamb rump alongside a cucumber and almond salad, pour the dressing ontop.
