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Lamb flatbreads with spicy cashew dressing
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Blending cashew nuts creates a deliciously creamy dressing to complement tender Middle Eastern spiced lamb.
4 essential Waitrose British lamb leg steaks
2 garlic cloves, crushed
1 tsp ground cinnamon
1 tsp ground cumin
1⁄2 essential Waitrose lemon, zest and juice
21⁄2 tbsp essential Waitrose olive oil
1⁄2 essential Waitrose red onion, nely sliced
75g cashew nuts
1 tbsp grated fresh root ginger
1 green chilli, roughly chopped (deseeded, if liked)
2 essential Waitrose courgettes, thinly sliced lengthways
handful babyleaf herb salad
1. Put the lamb in a resealable bag with the garlic, spices, lemon zest and 1 tbsp oil. Season and massage into the meat through the bag; set aside. Mix the red onion with the lemon juice, season and set aside.
2. For the dressing, whizz the cashew nuts, coriander, ginger, chilli, 1 tbsp oil and 75ml water in a high-speed blender such as a NutriBullet. Season, blend again and add a little more water if necessary (aim for
the consistency of double cream).
3. Set a griddle over a high heat. Take the lamb steaks out of the plastic bag and cook for 3-4 minutes on each side; set aside to rest. Toss the courgettes with the remaining 1⁄2 tbsp oil, season and griddle for 1 minute on each side. Griddle the atbreads for 30 seconds on each side. Slice the lamb and pile onto the atbreads with the herb salad and courgettes. Drizzle over the cashew dressing and scatter with the pickled red onion.
Typical values per serving:
This recipe was first published in November 2016.