Kangaroo with lemon myrtle and sumac spice rub

J ust something I threw together 😉

For dinner on 5/1/13 we obtained some lovely kangaroo fillets.It’s extremely simple to do this one and it’s great for the barbie.

The recipe

Make the following spice mix:

  • 3 tsp sumac
  • 2.5 tsp lemon myrtle
  • 3 tsp ground rock salt
  • 0.5 tsp ground cardamom
  • 0.25 tsp ground ginger
  • 1 tsp paprika

Mix all of the above together and rub over the kangaroo filets with some olive oil, ensuring the mix is rubbed onto every surface. Place in a non-reactive (ie. ceramic or glass) bowl and cover with cling film. Refrigerate for at least an hour.

About 20 minutes before cooking, take the fillets out of the fridge to warm up. Heat the barbeque in preparation. When ready, cook the fillets on the barbeque to the desired level of doneness. Rest for at least five minutes before serving.

This amount of spice mix suits 1-1.2 kg of kangaroo fillets, which serves 6-8 people depending on what else is on the table.


This Goes With

On the night we served it with broccoli salad with rich dressing, and roasted pumpkin salad with pine nuts and feta. It would also be good with roasted beetroot salad.

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Born in New Zealand, now living in Australia. When I'm not travelling, that is... Though I have travelled quite a bit before, 2012 is the first time that I've taken a year off to roam the world. Spending this time with Kristen exploring some of this planet's finest sights has been the best decision I've ever made. Who knows what 2013 will bring?

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