I teased you with it and now here it is…
If you love a bit of tender, juicy lamb, but don’t want something too heavy then this is the meal for you! It’s so quick and easy to prepare and cook. As always, if you’ve done your prep and have the right ingredients in stock, you can throw this together at the drop of the hat.
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| Prep Time | 10 Mins |
| Cook Time | 8 Mins |
| Servings |
People
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Ingredients
- 4 Lamb steaks
- 1/2 Tbsp rapeseed oil
- 1 Tsp ground cumin
- 1/2 Tsp sea salt
- 1 Small red onion Sliced
- 1 Tbsp raisins
- 2 Tbsp pine nuts
- 2 Tbsp olive oil
- 4 Tbsp Goats or sheep’s yoghurt
- 1 Small handful Fresh mint Chopped
- 3 Inches cucumber Cubed very small
- 1 Tin chickpeas Drained and rinsed
- 1 Tin Pinto beans Drained and rinsed
- 4 Handfuls rocket
- 1 avocado Peeled and sliced
- 150 G Cherry tomatoes Halved
- 1 Tsp sesame oil
- 1 Tsp raw honey
- 1 Tsp Coconut aminos
- 2 limes Zest of 1, juice of both
- 250 G sugar snap peas
Ingredients
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Instructions
- Rub the lamb steaks with the oil, cumin and salt and set aside.
- Mix the raisins and pine nuts with the olive oil and in a separate bowl the yoghurt, mint and cucumber.
- Heat a griddle pan and fry the lamb steaks for about 3-4 minutes on each side (dependent on how well done you like them) and set aside to rest.
- Whilst the lamb is cooking and resting, make your salad by combining the chickpeas, beans, avocado, rocket and tomatoes. And then the dressing by combining the sesame oil, honey, aminos and lime zest and juice. Poor this over the salad.
- Serve the mange tout raw, or if you prefer, slightly steamed.
- Slice the lamb, present with the raisin mixture scattered over the top.
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