Griddled, spiced lamb with avocado houmous & herb oil

Name: Griddled, spiced lamb with avocado houmous & herb oil
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 packs 2 Essential British Lamb Leg Steaks; 1 tbsp Cooks' Ingredients Peppery Pul Biber, plus extra to serve; 4 tbsp olive oil; 400 g can essential Chick Peas, drained; 1 avocado, peeled and stoned; 2 cloves garlic, crushed; 1½ Cooks' Ingredients Unwaxed Lemons, juiced; 3 tbsp tahini; 25 g pack flat leaf parsley, roughly chopped; 15 g pack oregano; 25 g pack mint; 1 tsp honey; 4 flatbreads (such as Deli Kitchen folded flatbread or Crosta & Mollica Piadina), to serve

Aromatic peppery pul biber adds a mildly spicy, fruity flavour to the lamb steaks.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins
Plusresting

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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 flatbreads (such as Deli Kitchen folded flatbread or Crosta & Mollica Piadina), to serve

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.

Typical values per serving when made using specific products in recipe