Ingredients
- 15 g (1/2 cup) finely chopped flat-leaf (Italian) parsley
- 20 g (1/3 cup) finely chopped coriander (cilantro) leaves
- 4 garlic cloves, crushed
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 125 ml (1/2 cup) olive oil
- 60 ml (1/4 cup) lemon juice
- 2 teaspoons ground cumin
- 4 x 250 g (9 oz) lamb rumps or pieces of tenderloin, trimmed
Method
1. Mix the parsley, coriander, garlic, paprika, thyme, oil, lemon juice and 1 1/2 teaspoons cumin together in a non-metallic dish. Score diagonal lines in the fat on the lamb pieces with a sharp knife, then put them in the marinade, turning so they are evenly coated. Cover and refrigerate for at least 2 hours or overnight.
2. Heat a barbecue flat plate to medium direct heat. Season the lamb to taste with white pepper, the remaining 1/2 teaspoon of cumin and some salt. Cook the rumps fat-side up for 3 minutes and then cook the other side for 2-3 minutes, making sure the fat is well cooked. Take the lamb off the barbecue as soon as it is done, cover it with foil and put it aside to rest for about 5 minutes before carving. This dish is delicious served with Moroccan spiced carrot salad.
