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Griddled, spiced lamb with avocado houmous & herb oil
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2 packs 2 essential British Lamb Leg Steaks
1 tbsp Cooks’ Ingredients Peppery Pul Biber, plus extra to serve
4 tbsp olive oil
400g can essential Chick Peas, drained
1 avocado, peeled and stoned
2 cloves garlic, crushed
1½ Cooks’ Ingredients Unwaxed Lemons, juiced
3 tbsp tahini
½ x 25g pack flat leaf parsley, roughly chopped
½ x 15g pack oregano
½ x 25g pack mint
1 tsp honey
4 x flatbreads (such as Deli Kitchen folded flatbread or Crosta & Mollica Piadina), to serve
1. Sprinkle the lamb leg steaks with the pul biber, 1 tbsp olive oil and some seasoning. Cover and chill for an hour, if possible. Meanwhile, put the chick peas, avocado, garlic, the juice of 1 lemon and 1 tbsp olive oil into the small bowl of a food processor. Blitz until coarsely blended, then add the tahini, followed by 2 tbsp cold water. Season. Spoon into a bowl, then clean the food processor.
2. Put the parsley, oregano, mint and 2 tbsp olive oil into the small bowl of a food processor. Blitz, then add the remaining lemon juice and honey, and a splash of water if needed, to loosen. Season. Spoon into a bowl and set aside.
3. Preheat a griddle until smoking hot. Cook the lamb for 3-6 minutes on each side, depending on the thickness (add an extra 30 seconds for well done). Rest for 5 minutes before slicing. Griddle the flatbreads to warm through.
4. Divide the houmous between 4 plates, then top with the sliced lamb steaks. Drizzle with the herb dressing and an extra sprinkling of pul biber, then serve with the sliced flatbreads on the side.
This recipe was first published in September 2019.