Spiced lamb with bean houmous

  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4


1 tsp cumin seeds
2 x 400g cans essential Waitrose butter beans, rinsed and drained
1 garlic clove
½ lemon, juice
2½ tbsp olive oil
½ tsp each ground cumin, cinnamon and coriander
4 British lamb leg steaks, trimmed
1 essential Waitrose cucumber, finely sliced
200g essential Waitrose radishes, finely sliced
½ x 20g pack coriander, roughly chopped
1 tbsp white wine vinegar
1 tsp caster sugar


1. Heat a frying pan on a medium heat and dry-roast the cumin seeds for about 1 minute, until fragrant. Blitz in a food processor with the beans, garlic, lemon juice, 2 tbsp olive oil and 2 tbsp water. Season and set aside.

2. Meanwhile, combine the three spices. Brush the lamb steaks with the remaining olive oil, season and coat in the spice mix. Heat a pan over a mediumhigh heat and cook the lamb for 4-5 minutes on each side.

3. Put the cucumber, radishes and coriander in a bowl. Toss in the vinegar and sugar; season. Slice the lamb and serve with the houmous and salad.