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Spiced lamb with bean houmous
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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.
Typical values per serving:
This recipe was first published in September 2011.