Save on your shopping with our best offers | Shop offers now
Griddled, spiced lamb with avocado houmous & herb oil
Aromatic peppery pul biber adds a mildly spicy, fruity flavour to the lamb steaks.
Serves4
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins
Plusresting
Ingredients
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
1/2 x 25g pack flat leaf parsley, roughly chopped
1/2 x 15g pack oregano
1/2 x 25g pack mint
1 tsp honey
4 flatbreads (such as Deli Kitchen folded flatbread or Crosta & Mollica Piadina), to serve
Method
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.
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.
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.
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.
