Scotch Lamb steaks recipe with cumin, cardamom and lime
- prep 15 mins
- cook 10 mins
- serves 2
- 1/2 tsp sea salt and ground black pepper
- 1tsp cumin seeds
- 2 Scotch Lamb steaks
- Juice of 2 limes
- 2 cloves of garlic
- 8 cardamom pods
Start by making the marinade:
- Place the pan on a low heat
- Crush the cardamom pods to take the seeds out from the middle and pop the seeds in the pan along with the cumin seeds to the pan and dry toast them.
- Add the seeds to the mortar and pestle and crush.
- Add the sea salt and ground black pepper.
- Chop the garlic and add to the mix.
- Add the lime zest and juice. The acid in the juice helps to tenderise the meat. It is important to also use the zest as this is where most of the flavour is. (Top tip: when grating the lime, avoid the white layer of the lime as this is very bitter.)
- Add the marinade to a sealable food bag and add the lamb steak. Remove the excess air, seal the bag and massage the marinade in to the meat.
- Leave to marinade for around 15 minutes.
Cook the steak:
- Pre-heat the pan.
- Massage the rapeseed oil to the steak and add a little rapeseed oil to the pan. The pan should be smoking hot.
- Cook the steaks for around 3 minutes on both sides.
- Remove from pan and let the meat rest for around 3 minutes.
- Serve with a yoghurt dressing.