- 1 tablespoon cumin seeds
- Four 3/4-inch-thick lamb leg steaks (10 to 12 ounces each)
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 1/2 pounds assorted peppers, such as bell, cubanelle and wax—cored, seeded and cut into strips and diced
- In a small skillet, toast the cumin over moderate heat until fragrant, about 40 seconds. Transfer to a mortar and let cool completely. Grind the cumin seeds to a coarse powder.
- Rub the steaks with 1 tablespoon of the oil. Season with salt and pepper and sprinkle with 2 teaspoons of the ground cumin. Let stand at room temperature for 15 minutes.
- Meanwhile, in a large, deep skillet, heat 2 tablespoons of the oil. Add the peppers, season with salt and black pepper, cover and cook over moderate heat until starting to soften, 8 minutes. Add 1/2 cup of water and the remaining cumin. Cover and cook over low heat, stirring a few times, until the peppers are tender, about 5 minutes. Keep the skillet covered and remove from the heat.
- Light a grill or preheat a grill pan. Grill the steaks over high heat until charred and medium-rare, 3 minutes per side; transfer to plates to rest for 5 minutes. Stir the remaining 1 tablespoon of oil into the peppers and season with salt and pepper. Serve.
Robust, spicy South African red.