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1
For the marinade, Mix all the dry ingredients part from the chilli powder in a bowl, the put them in a large freezer bag.
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2
Mix the lemon and lime juice to 200ml of the oil and mix to combine.
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3
Gently mix in the chili powder.
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4
Chop the lamb steaks into 1 1/2 inch blocks and pour the chili oil over them, and rub it inches.
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5
Put the lamb steaks in the freezer bag and add the rest of the oil, in the bowl and on the plate.
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6
Tie up the freezer bag and place in the fridge over night or for at least an hour.
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7
For the rice, place it in a pan and add 2 cups of water, bring up to the boil than turn the heat off and place the lid on top.
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8
In a deep based frying pan, (which has a lid) place the sugar snaps and a damp piece of kitchen roll and leave took cook with the lid on for 5 minutes.
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9
Remove the kitchen paper, and add the butter and the spinach, and cook in till they are wilted.
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10
Remove from the pan but leave the juices add a tbsp of the oil from the marinade into the pan and wait till sizzling.
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11
Fry the lamb on 1 side then flip and turn the heat down and put the lid on top.
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12
For rare leave for 2 minutes, medium rare 3 minutes, medium 4 minutes, and well done 5 minutes.
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13
Pour the marinade and the rest of the oil into the pan and wait till hot serve with the rice, sugar snaps and spinach and drizzle the sauce over the top.
