Chile-Rubbed Lamb Steaks

1. 1

   Light a grill.

2. 2

   In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute.

3. 3

   Let cool slightly, then transfer to a mortar or spice grinder and grind to a powder.

4. 4

   In a small bowl, combine the ground cumin with the chile powder, salt, oregano and cinnamon.

5. 5

   Stir in the oil and rub the spice paste into the lamb steaks.

6. 6

   Grill the lamb over a medium-hot fire or in a preheated grill pan for about 10 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 125 for medium rare.

7. 7

   Transfer the lamb to a cutting board, cover with foil and let rest for 5 minutes before serving.

No additional tips available.