Lightning Fast 'Moo Mami' Lamb
Prep Time: .5 Hours
Total Time: 1 Hours
Servings: 2 Person(s)
Ingredients:
Lamb leg steaks -1 or 2 per person, depending on appetite
A drizzle of olive oil
A generous dusting of Moo Mami - Ultimate Umami Grilling Powder
Sea salt and freshly ground black pepper
A good splash of Voodoo Mango West Indian Pepper Sauce to serve
Method:
Set up your BBQ for direct, high heat grilling. A nice hot griddle pan or frying pan will work, but lamb and fire were made for each other so, if you can, use your BBQ. While you’re waiting for your charcoal to fully ash over, prepare the lamb. Place the lamb steaks in a dish and drizzle with a little olive oil. Turn the steaks in the oil to evenly coat and then dust them generously with Moo Mami. Now get your hands in there and give the lamb a good rub up to work in those flavours. Ideally, leave the meat to sit in the fridge for about 20 minutes before grilling to allow that seasoning to penetrate, but if you don't have time then not to worry. Once your charcoal is fully lit and your cooking grate nice and hot, quickly toast your panini if serving like this. Just a few seconds a side should do it. Now place the lamb steaks onto your cooking grate directly over the coals. They won’t need very long, perhaps 90 seconds to 2 minutes a side depending on thickness. You should see a nice colour developing on the lamb and any fat starting to crisp up beautifully. When the lamb is grilled to your liking, remove the steaks and rest under foil for a minute or so.Prepare your accompaniments and then slice the lamb nice and thinly, season with a little sea salt and fresh ground black pepper and drizzle with Voodoo Mango. Then devour!
Total Time: 1 Hours
Servings: 2 Person(s)
Ingredients:
Lamb leg steaks -1 or 2 per person, depending on appetite
A drizzle of olive oil
A generous dusting of Moo Mami - Ultimate Umami Grilling Powder
Sea salt and freshly ground black pepper
A good splash of Voodoo Mango West Indian Pepper Sauce to serve
Method:
Set up your BBQ for direct, high heat grilling. A nice hot griddle pan or frying pan will work, but lamb and fire were made for each other so, if you can, use your BBQ. While you’re waiting for your charcoal to fully ash over, prepare the lamb. Place the lamb steaks in a dish and drizzle with a little olive oil. Turn the steaks in the oil to evenly coat and then dust them generously with Moo Mami. Now get your hands in there and give the lamb a good rub up to work in those flavours. Ideally, leave the meat to sit in the fridge for about 20 minutes before grilling to allow that seasoning to penetrate, but if you don't have time then not to worry. Once your charcoal is fully lit and your cooking grate nice and hot, quickly toast your panini if serving like this. Just a few seconds a side should do it. Now place the lamb steaks onto your cooking grate directly over the coals. They won’t need very long, perhaps 90 seconds to 2 minutes a side depending on thickness. You should see a nice colour developing on the lamb and any fat starting to crisp up beautifully. When the lamb is grilled to your liking, remove the steaks and rest under foil for a minute or so.Prepare your accompaniments and then slice the lamb nice and thinly, season with a little sea salt and fresh ground black pepper and drizzle with Voodoo Mango. Then devour!
