Chilli and cumin marinated lamb

Chilli and cumin marinated lamb

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

Beef is generally preferred over lamb in Brasil, but chilli and cumin lamb has been one of the most popular dishes we’ve served at Cabana. We use lamb fillet because we think it’s the most tender cut, but you could use diced leg or rump if you prefer. The palm hearts bring out the earthiness of the lamb.

Ingredients

Quantity Ingredient
600g lamb fillet
6 tablespoons Chilli and cumin marinade
400g tinned palm hearts, drained
sea salt
freshly ground black pepper

Method

  1. Trim off any tough outer membranes from the lamb, then cut each fillet into evenly sized cubes, about 4 cm each. Place in a bowl and toss with 4 tablespoons of the chilli and cumin marinade. Cover with clingfilm and leave to marinate in the fridge for at least 4 hours, or preferably overnight.
  2. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, preheat the grill to medium and place the grill rack at the highest level. Cut each palm heart in half, then thread them on to metal skewers, alternating with the marinated lamb pieces. Season lightly with salt and pepper, then cook for 8–10 minutes, turning the skewers a few times, until evenly browned. The lamb is best cooked medium rare, and it should feel slightly springy when pressed.
  3. Remove the skewers and brush with the remaining marinade. Rest for 5–10 minutes before serving. It works well with sides such as broccoli rice and black beans.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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