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Griddled, spiced lamb with avocado houmous & herb oil

Preparation time: 20 minutes
Cooking time: 10 + resting
Total time: 30 minutes + resting

Serves: 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
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

Method

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.