Sweet, zesty and a little sour, the sultana and preserved lemon relish is a perfect bright accompaniment to earthy lamb rump steaks. I would serve these with grilled asparagus or zucchini, or even wedges of roasted sweet potato.

You could grill the lamb either indoors in a pan, or over an outdoor grill if you have that option. And if you can’t get hold of lamb rump steaks, use lamb cutlets or chops instead.

Ingredients

1 tsp ground cumin

1 tsp ground coriander

1 tsp fine sea salt

½ tsp freshly cracked black pepper

1 tbsp extra virgin olive oil

500g lamb rump steaks, about 1.5cm–2cm thick

Sultana & preserved lemon relish

3 tbsp sultanas

3 tbsp extra virgin olive oil

2 tbsp roughly chopped parsley

2 tbsp roughly chopped fresh oregano

1 tbsp preserved lemon rind, finely diced

1 tsp lemon zest

1½ tbsp lemon juice

1 garlic clove, minced

Method

Step 1 To make the relish, rehydrate the sultanas for about 5 minutes in some really hot water from your tap. Drain and roughly chop, then place in a bowl with the remaining relish ingredients and stir to combine.

Step 2 Heat a cast-iron pan until very hot. Meanwhile, mix together the cumin, coriander, salt and black pepper. Rub the olive oil on to the lamb steaks, then cover generously in the spice mix.

Step 3 Add the lamb steaks to the hot pan and cook for about 2–3 minutes on each side, until caramelised in colour.

Step 4 Remove from the pan and allow to rest for a few minutes before slicing and serving with generous spoonfuls of the relish over the top.

Serves 3-4

Made Simple by Danielle Alvarez, photography by Lean Timms, $45, Murdoch Books