Despite some quite good slow cooked lamb I've had in the last few months (some featured on this blog) I've fallen out of love with lamb a bit. So, I decided to get my grill on and sear some lamb, really get that fat charred up, and got some lamb leg steak. I marinated it in red wine vinegar, Worcestershire sauce, smashed garlic and rosemary for a few hours. Then I dried it off and gave it a good rub of the spice mix below.
Once the dry rub had set in I grilled over a direct heat for several minutes either side until the outside was nicely charred. I was actually more concerned about getting a nice char than I was about keeping it medium-rare to medium on the inside...I didn't mind if the pink was lost a bit as long as the outside crisped up nice. This is partly as I had marinated it and I knew that with a decent rest after cooking it would be alright.
I think I got the balance just right of outside char and a medium cook in the middle, you can see pink in the middle but its not bloody or identifiably juicy as a hardcore carnivore might expect, but after a rest in was in fact nice and tender as well as moist.
I served it with some cous cous that had been mixed with sumaq, chopped red/ green/ yellow peppers, capers, choped green olives, lemon juice and sultanas.
Mediterranean Spice Mix (sorry, I didn't really measure it out...adjust to your own taste!!)
Ras el Hanout