Australian Butchers' Guild
- Meat Lamb
- Cut Rump
Tender Succulent Lamb Steaks with a Zing!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Leg Rump, Topside or Knuckle | Steaks 25mm Thick | 600g | 2.4kg | 6kg |
| Chilli Flakes | Dried | 4g | 16g | 40g |
| Cumin Seeds | Ground | 8g | 32g | 80g |
| Fennel Seeds | Whole | 8g | 32g | 80g |
| Olive Oil | Extra Virgin | 20ml | 80ml | 200ml |
Preparation
BUTCHER - PREPARATION/METHOD
1. Use a mortar and pestle or spice grinder to coarsely crush the fennel seeds. Add chilli and cumin and pound until well combined.
2. Brush lamb steaks lightly with oil. Spread spice mix on flat tray. Dip both sides of steaks into spice mix and press firmly to provide an even coating.
RETAIL PRESENTATION
Display on trays, garnish with fresh chilli.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat BBQ or grill pan over a high heat. Reduce heat to medium and cook lamb steaks for 3-4 minutes on each side.
2. Remove to a warmed plate. Cover loosely with foil and stand for 5 minutes.
SERVING SUGGESTION
Serve with orange, parsley and radish salad.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Display during the BBQ season.
