zoom Spiced lamb with bean houmous

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    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.

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