Lamb, Cumin and Almonds


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With someone who thinks that cumin goes with nothing


  • 800 g (1 lb 12 oz) lamb leg meat
  • 150


Cut the lamb into 3 cm (1¼ inch) cubes. Toast the almonds in a non-stick frying pan until they’re golden brown.

For the marinade, combine the maple syrup with the wine, add the cubes of lamb, season and allow to marinate for 3 hours.

Thread the lamb onto skewers and roll them in the cumin.

Cook over high heat 5–10 minutes depending on how you like the meat cooked. Scatte