Chef: Larger images for small media devices

2026-01-30T13:06:56Z

Larger images for small media devices

New page

{{#seo:
|title=Ginger-spiced lamb, Barbecue recipe
|titlemode=replace
|keywords=#gingerspicedlamb #lamb #foodprocessor #mortarandpestle #coffeegrinder #paprikapowder #blackcumin #ginger #oliveoil #garlic #chinesecoleslaw
|hashtagrev=032020
|description=Quick to prepare and cook, an ideal summer barbecue recipe. You'll need a food processor to make this easily
}}

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

{{recipesummary
|TotalCalories = 832
|PortionCalories = 208
|DatePublished=24th October 2012
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour 25 minutes
|PrepTime = 1 hour 10 minutes
|CookTime = 15 minutes
|Image = [[Image:Ginger-spiced lamb fillets recipe.jpg|middle|none|alt=Electus]]
}}
</table>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">


====Best recipe review====

''Superb for the barbecue''

5/5

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

[[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>
{{RecipeIngredients
| 2 [[lamb]] tenderloin fillets
| 10 cm (4") [[Ginger]] root, peeled and roughly chopped
| 30 g (3 oz) [[coriander]] leaves
| 2 teaspoons toasted [[white cumin]] seeds
| 1 teaspoon toasted [[black cumin]] seeds (optional)
| 2 [[Garlic|garlic]] cloves, peeled
| 2 tablespoons [[lemon juice]]
| 2 teaspoons [[paprika powder]]
| 1 teaspoon [[turmeric powder]]
| 1 teaspoon [[sea salt]]
| A good glug of [[olive oil]]
}}
===Method===

{{RecipeMethod
| Cut the fillets so you have four servings
| Hammer them flat under a large knife - [[How to butterfly a chicken breast|see here]]
| Place in a bowl
| Lightly crusg the cumin seeds in [[mortar and pestle]] or a [[coffee grinder]] if you have one
| Put the remaining ingredients including the cumin in the [[food processor]]
| Blitz until you have a smooth paste
| 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
| Pour over the [[lamb]] and marinate in the [[refrigerator]] for an hour
| Lay the lamb fillets on an oiled [[barbecue]] hotplate
| Cook for 8 minutes, turning three times in total, check that it's cooked to your liking
| Rest for 5 minutes
| Slice thickly and serve
}}
===Serving suggestions===

Serve with [[Chinese coleslaw]]
{{Template:PeelingGinger}}
{{RecipeLine}}
[[Category:Recipes|Lamb]]
[[Category:Barbecue recipes|Lamb]]
[[Category:Lamb recipes]]
[[Category:Main courses|Lamb]]
[[Category:Marinades dressings and butters|Lamb]]
[[Category:Meat recipes|Lamb]]
[[Category:North African recipes|Lamb]]
[[Category:Spicy recipes|Lamb]]
[[Category:Grilled, griddled or barbecued]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/gingerspicedlamb|#gingerspicedlamb]] [[Special:Search/lamb|#lamb]] [[Special:Search/foodprocessor|#foodprocessor]] [[Special:Search/mortarandpestle|#mortarandpestle]] [[Special:Search/coffeegrinder|#coffeegrinder]] [[Special:Search/paprikapowder|#paprikapowder]] [[Special:Search/blackcumin|#blackcumin]] [[Special:Search/ginger|#ginger]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/garlic|#garlic]] [[Special:Search/chinesecoleslaw|#chinesecoleslaw]]
</code>

Ginger-spiced lamb - Revision history

Chef: Larger images for small media devices