Lebanese Lamb Marinade

This is a perfect way to lift the taste of any meat. I always do some kind of marinade with beef and lamb and this one was great. The longer you leave it, the better (24 hours is best – but 1 hour will be ok too). Delicious.

500g lamb steaks
4 garlic cloves
½ red onion (chopped)
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon natural yoghurt

Place the garlic, onion, cumin, salt and pepper in a pestle & mortar and grind into a smooth paste. Mix this paste into the lamb steaks in a large bowl or plastic bag. Cover and refrigerate until needed (take the meat out about 1 hour before you need it – it’ll cook much better when at room temperature.

When ready to cook, heat a large skillet or BBQ and cook 2-3 minutes per side (depending on thickness) and rest for 1-2 minutes. The meat should be slightly charred on the outside but juicy and pink inside.

Slice the meat and serve with various meze like, hummus, baba ganouj, fatoush salad etc…

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