Lamb with Missouri dry BBQ rub – by Adrian Searing

11 September 2006
Lamb with Missouri dry BBQ rub – by Adrian Searing

(Serves six)
3 loins of lamb (eye of meat cut from a best end)

For the BBQ rub (enough for about 12 servings)
30g celery salt
30g Mexican chilli powder
30g cumin powder
60g paprika
40g salt
110g castor sugar

Combine all of the ingredients for the rub.

Heavily coat the cleaned lamb in the BBQ rub, then sear in a very hot cast-iron skillet or similar heavy bottom pan. Turn down the heat and cook to the desired temperature.

To serve, cut each loin in half and place on a plate.

At Christopher's we serve this dish with a tamale, and garnish it with a drizzle of lamb jus, a drizzle of good olive oil, a little diced avocado, julienne of sun-blushed tomatoes and some fresh coriander.

Adrian Searing, head chef, Christopher's, London

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