Most cuts of camel are very lean and are similar to lamb in taste. Camel can be cooked in any of the ways that lamb can, but is perhaps best roasted. Steak cuts need to be seared on a very hot surface to keep the juices in.
2hr 20 minutes
- 4 thinly sliced camel rump steaks, about 175g (6oz) each
- 1-2 teaspoons ground allspice
- Grated zest and juice of 1 large lemon
- 2 tablespoons extra virgin olive oil
- Salt and freshly milled black pepper
Put the steaks in a large bowl or glass dish, and season with salt and black pepper.
Sprinkle over the allspice, and add the lemon zest and juice and extra virgin olive oil.
Mix well, cover and leave to marinate in the refrigerator for 2 hours.
Heat the gill or barbecue until hot, and sear the steaks for 4-6 minutes on each side. Transfer to a warm plate and leave to rest for 5 minutes.
Ideally, serve on a bed of couscous, in keeping with the style of the dish