Looking to impress your dinner guests or treat yourself to a flavorful meal? This spicy lamb rump steaks recipe combines bold Mauritian spices with the richness of lamb for a dish that is smoky, aromatic, and satisfying. Paired with roasted sweet potato, it’s a complete meal that highlights the magic of spice blends and quality ingredients.
🧄 Ingredients for Spicy Lamb Rump Steaks
Serves: 4
Prep time: 15 minutes | Cook time: 25 minutes
For the Lamb
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400 gm Lamb rump steaks
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20 gm Mauritian spice blend (see below)
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8 ml Olive oil
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½ Lemon, for garnish
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250 gm Sweet potatoes (whole, for roasting)
For the Mauritian Spice Marinade
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5 gm Ginger, chopped
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10 gm Garlic, chopped
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50 ml Olive oil
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10 gm Salt
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5 gm Turmeric
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5 gm Curry powder
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4 gm Chili flakes
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5 gm Garam masala (see homemade recipe below)
For Homemade Garam Masala
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500 gm Black pepper
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100 gm Aniseed
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50 gm Cardamom
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50 gm Ginger powder
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5 gm Nutmeg
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50 gm Clove
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3 gm Star anise
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200 gm Cumin
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8 gm Cinnamon stick
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50 gm Coriander seeds
🧂 Learn more about how to use spice blends effectively
🔥 Method: Cooking Spicy Lamb Rump Steaks
Step 1: Prepare the Garam Masala
Grind all garam masala ingredients in a blender until you get a fine, aromatic powder. Store in an airtight container.
Step 2: Make the Mauritian Spice Blend
Mix chopped ginger, garlic, olive oil, and all dry spices including garam masala. Stir until it forms a smooth, thick marinade.
Step 3: Roast the Sweet Potatoes
Wrap sweet potatoes in foil and bake at 180°C (356°F) for 20 minutes until tender.
Step 4: Marinate and Grill the Lamb
Slice the lamb rump steaks and coat them evenly with the Mauritian spice marinade. Grill each side over charcoal or open flame for 4–5 minutes or until tender and slightly charred.
🌡️ Check internal meat temperatures here
🍽️ Serving Suggestions
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Slice sweet potatoes and plate them alongside the grilled spicy lamb rump steaks.
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Garnish with lemon juice and freshly chopped coriander.
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Serve with a yogurt-mint dip or fresh garden salad.
