Moorish-style grilled lamb

This Spanish recipe from the Andalucia region is influenced by the Moors. The lamb is coated in warm North African spices and grilled over coals (or your grill). The meat and spices explode in flavour.

This recipe was originally designed as a pintxo with a cubed lamb; however, I have used loin steaks. In addition, this dish can be marinated for 2-5 days, and the longer marination is highly recommended. I tend to use a fattier piece of lamb to melt fats on the grill and cook the spices.

Finally, you can make this dish with paneer or tofu for a vegetarian/vegan version. It does not matter how you make it; it always turns out delicious. The original version of the recipe served pickled onions alongside; I omitted this step.

I served this dish with Pappardelle with rose harissa. black olives and capers. They complimented each other well, and the flavor and spice played on your palate.

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Ingredients:

Spice rub:

2 teaspoons cumin seeds

2 teaspoons coriander seeds

2 teaspoons black peppercorns

2 teaspoons fennel seeds

Toast these whole spices on a pan lightly, cool and grind to a fine powder.

3 tablespoons Spanish paprika, mild or hot or a combination

Salt to taste

1/2 onion, finely diced or ground to a paste

4 tablespoons lemon juice

4 tablespoons olive oil

Mix these ingredients with the ground spices. Form a thick paste by adding oil as needed.

2 lb lamb steaks, chops or other lamb cut (can substitute chicken paneer or tofu)

Spread the thick paste over the meat (or paneer or tofu) and marinate in the fridge overnight or for up to 5 days.

Cook on a grill to perfection.