Spiced Cube of Lamb

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This “Moroccan style” dish uses a dry spice rub that perfumes the meat, making a nice alternative to all the usual ways of cooking lamb. The lamb can be roasted in the oven but it works really well when cooked on the BBQ.


Preparation Time: 20 minutes
Cooking Time: 6 minutes
Serves: 4


  1. Remove the bone from the leg of lamb (or get your butcher to do this for you). the boned out leg of lamb
  2. Cut out roughly 180g portions of lamb (they should be about 7cm × 7cm cubes) from the thickest parts of the leg. the cubes of lamb
  3. Crush the cardamon pods in a pestle and mortor, remove the husks (the outer pod) and crush the seeds. Put the crushed cardomon into a bowl with the rest of the spices and mix them together. Then add the oil and mix it into a paste. the spices
  4. Rub the lamb cubes all over with the spice paste, bearing in mind that a little goes a long way. Then, ideally, put the lamb cubes into a container and put them into the fridge for 12-48 hours to allow the flavours to develop and sink into the meat (of course, the lamb can be cooked straight away but it won’t have the same depth of flavour). the lamb covered in the spices
  5. Remove the lamb from the fridge 1 hour before you are going to cook it (to allow it to come up to room temperature).
  6. Preheat the oven to 200°c or fire up your BBQ!
  7. Put the lamb cubes into a roasting tin and then put them into the oven for:
    5 minutes for rare
    10 minutes for medium-rare
    15 minutes for medium
    20 minutes for medium-well
    30 minutes for well-done
  8. Remove the lamb from the oven and allow it to rest for 15 minutes before serving. We served it with couscous salad and a tzatziki. the finished spiced lamb cube
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Useful Information

Can it be frozen? Yes, at stage 5.
Can it be prepared in advance? Yes, to stage 5, up to 2 days in advance.
Will leftovers be nice? Yes, for up to 3 days if eaten cold.


- Any spice mix can be used to rub into the lamb, from your own secret family blend, to whatever you have in the cupboard, to a shop-bought pre-made spice mix.

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