Règâh Rub Recipe


Gunpowdered lamb fillet with cashew parsnip puree

This new recipe is already the Christmas classic of 2022. Nice for on the BBQ but also very tasty from the pan. In any case, a good reason to use your Règâh Rub at Christmas too. The recipe originated at a Braai Brothers meeting in Homefires Braaikamer in Meppel. Great recipes are born there over good wine and lots of fun, and that is exactly what Braai is.

  • Recipe author: Daan
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Category: Main course
  • Method: Various
  • Cuisine: French


Recipe times

2 Lamb fillets (is +/- 500grams)

25 grams Régâh Rub Bad Buffalo Gunpowder (-> Click here and order directly in the webshop)

400 grams Parsnips

50 grams Cashews

300 millilitre of milk

1 tablespoon of Dijon mustard

25 grams butter

250 grams baby leeks

Olive oil

Pepper / Salt

Affilla Cress (optional)



  1. Peel the parsnip and cut into equal cubes
  2. Clean the lamb fillets and season with the Règâh Rub
  3. Drizzle olive oil over the baby leeks and salt lightly
  4. Light the BBQ for direct cooking at +/- 200°C

Preparation (Cashew Parsnip Puree)

  1. Put the milk in a pan and added parsnips along with the half of the cashew nuts
  2. Bring to the boil and simmer gently for 10 minutes until the parsnips are soft
  3. Remove the pan from the heat and add the butter, mustard and remaining cashew nuts
  4. Put the hand blender in and puree until smooth
  5. Season with salt and pepper

Preparation (Lamb fillets)

  1. Grill the lamb fillets over direct heat to a kerm temperature of +/- 55°C
  2. Let the lamb fillets rest

Preparation (Baby leeks)

  1. Grill the baby leeks +/- 2 minutes per side over direct heat on a hot BBQ grill or in the grill pan
  2. Then let them cook for another 10 minutes in one corner of the BBQ or in the oven until soft


Of course, this is entirely what you like yourself. In the picture, I chose to serve it on a board with the puree on the bottom, the lamb fillets carved on top with leeks all around and a topping of Affilla Cress.

Have you made this recipe?

Share it online and tag @RookingRegahs and use hashtag #RegahRubClub

Other recommendations

en_GBEnglish (UK)