Ginger-spiced lamb

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Ginger-spiced lamb
Ginger-spiced lamb

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Superb for the barbecue


Though tonight it's going to have to go on the grill!

Servings:Serves 4
Calories per serving:208
Ready in:1 hour 25 minutes
Prep. time:1 hour 10 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012

Quick to prepare and cook, an ideal summer barbecue recipe. You'll need a food processor to make this easily


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Cut the fillets so you have four servings
  2. Hammer them flat under a large knife - see here
  3. Place in a bowl
  4. Lightly crusg the cumin seeds in mortar and pestle or a coffee grinder if you have one
  5. Put the remaining ingredients including the cumin in the food processor
  6. Blitz until you have a smooth paste
  7. If the mixture refuses to amalgamate,add a little more liquid. I squeeze a tangerine into the mixture to get it going, but only because I had one to hand. A tablespoon or so of water would do
  8. Pour over the lamb and marinate in the refrigerator for an hour
  9. Lay the lamb fillets on an oiled barbecue hotplate
  10. Cook for 8 minutes, turning three times in total, check that it's cooked to your liking
  11. Rest for 5 minutes
  12. Slice thickly and serve

Serving suggestions

Serve with Chinese coleslaw

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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