Cajun Rubbed Lamb, Pork, Chicken or Beef

There's no oil in this dry spice rub so it's a healthy choice when used with lean meat - lamb or pork leg steaks, chicken breast or rump or fillet steaks. It's pretty spicy, so use it sparingly and keep the rest for your next barbecue - it will last all summer. Time does not include marinating.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  tablespoons cayenne pepper
• 3 1⁄2 tablespoons paprika
• 5  teaspoons ground cumin
• 3  teaspoons garlic powder
• 2  teaspoons black pepper
• 1  tablespoon sea salt
• 4  lamb steaks
• 1  lemon, juice of
• 2  tablespoons olive oil

Directions

1. Measure the first 6 ingredients into a jar, screw on the lid and shake everything together really well.
2. Toss 4 lean lamb leg steaks in the lemon juice and set aside in a non-metallic dish for 3-4 minutes.
3. Sprinkle each side of the steaks with 1 tsp of the spice mix, rub it into the meat and marinate for 2-4 hours.
4. If you're pushed for time and can't leave it this long the spice mix will still work but will be a little fiercer.
5. To cook, smear the meat with 2 tbsp olive oil and barbecue for 3-4 minutes on each side.