Zaatar Spiced Lamb Rump Steak with Mashed Sweet Potato and Harissa

Zaatar Spiced Lamb Rump Steak with Mashed Sweet Potato and Harissa

Lamb All Dressed Up…

The Middle East bug really bit me and I still have the love for their food. Food filled with flavour and spices, just speaks to me and that’s why I have much love for their food.

This is a new dish and it’s been getting mixed reactions. To make this recipe inexpensive, opt for mutton or even chicken can be used for this dish, I just believe that lamb has got so much flavour in it that it works for this dish. You can use any vegetables you like for this dish. Try it and let me know what you think. This recipe serves 4 people

Some more information on lamb rump, it’s a cut of meat from point where the leg and the loin meet aka the lamb’s rear. Don’t let this put you off, lamb rump is an amazing cut.

It is usually served off the bone, but occasionally bone-in, and makes an excellent and economical two person roasting joint. Top chef’s often serve it very pink as a romantic meal for two, which is a really nice way of doing it, (and very romantic if I do say so myself!). Granted that’s not to everyone’s taste, and it works just fine medium or even well-done.

If roasting isn’t your thing, it is versatile enough to fry, braise, and even barbecue


Zaatar Spiced Lamb Rump Steak with Mashed Sweet Potato and Harissa

Lamb Rump Steak

1kg lamb rump (can be substituted for mutton or chicken pieces), ask your butcer to cut it into 200g steaks

1 tablespoon Zaatar spice (recipe below)

2 tablespoons canola oil


In a non reactive bowl, mix all ingredients together. Cover the bowl and leave to marinade for a few minutes room temperature while you get your other items ready. Pre-heat your pan or griddle or even the braai and once you are ready, cook according to your preference. Serve with roasted vegetables of your choice, Sweet potato mash and harissa paste


Zaatar spice

30g dried thyme

15g dried oregano

1 tablespoon lemon zest

20g white sesame seeds

1/2 teaspoons ground cumin

1/2 teaspoons ground coriander

1/2 tablespoons ground cinnamon

1/2 tablespoons salt

Blend all ingredients together and place in an airtight container. Can be stored for a month.

Harissa paste

3 red pepper

1 tsp coriander seeds or powder

1 tsp cumin seeds or powder

1 tsp caraway seeds

3 tbsp. olive oil/canola oil

1 small red onion, coarsely chopped

3 cloves garlic, coarsely chopped

2 hot red chilies, seeded and coarsely chopped

2 tbsp. tomato paste

4 tbsp. freshly squeezed lemon juice

1 tsp salt

1 tsp pepper

Wash and roast the red peppers in a 220 degree pre-heated oven until blackened. Place them in a bowl and cover with cling film. Let it cool down. Once cool peel the grilled red peppers and place in a blender jar, add the remaining ingredients and blend. Check for seasoning and use accordingly.


Sweet potato mash

1kg sweet potatoes, peeled and cut into medium sized cubes

1 clove of garlic

1/2 teaspoons of fresh ginger grated

Juice on 1/2 lemon

1 cup milk

Salt and pepper, to taste

1 tablespoon of butter or olive oil

Put all ingredients in a pot and add enough water to cover the sweet potatoes. Cook over medium heat until soft and mash consistently is achieved.

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