Spiced Lamb Rump with Cucumber & Almond Salad

Hayden Quinn's go - to dish on a hot summers day. Refreshing, flavorful and reminds him of a Spanish summer!

  • Serves 4
  • Prep Time 20 mins
  • Cooking Time 12mins
Spiced Lamb Rump  with Cucumber & Almond Salad


  • Serves 4

Cucumber & Almond Salad

Salad Dressing

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  1. Mix paprika, chili, garlic, lemon zest and sea salt in a small bowl, combine well adding oil to create marinade. Rub the marinade into the lamb rumps, coating well. Leave to marinate for 20 minutes.
  2. Heat barbecue on high. Cook lamb rumps for 6 minutes each side. Cover lamb loosely with foil and allow to rest for 5 minutes.
  3. Meanwhile, to make the dressing add the ingredients in bowl and stir until combined and smooth. Pour into jar or small jug, cover and chill in refrigerator until needed.
  4. Serve the lamb rump alongside a cucumber and almond salad, pour the dressing ontop. 


  1. Try using fresh garlic and chilli for a more flavoursome rump.
  2. Cook your lamb steaks & use a premade salad for an easy mid-week meal!
  3. Leftover rump steak doesn't need to be thrown out, chop it up and serve this in tacos, sandwiches or salads the next day!