4 thinly sliced camel rump steaks, about 175g (6oz) each
1-2 teaspoons ground allspice
Grated zest and juice of ½ large lemon
2 tablespoons extra virgin olive oil
Salt and freshly milled black pepper
Also good with pork.
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.