Cut: rump Chilli & Fennel Lamb Steaks

  • 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.