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Lamb leg steaks with spiced cauliflower & tahini sauce
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1 large cauliflower, broken into small florets, tender leaves reserved
1½ tbsp Belazu Urfa Chilli Paste
2 tsp olive oil
4 x extra trimmed lamb leg steaks
1½ tsp baharat spice mix
1 tbsp tahini
1 clove garlic, crushed
1 lemon, juice
½ x 20g pack dill, leaves only, chopped, plus extra to garnish
1. Preheat the oven to 200ºC, gas mark 6. On a large, lipped baking tray, toss the cauliflower florets and leaves with the Urfa paste and 1 tsp olive oil. Season and roast for about 20 minutes. Stir occasionally, until tender and going golden.
2. Rub the lamb steaks with the baharat mix. Season. Put the remaining oil in a frying pan and set over a medium heat. Once hot, add the steaks and cook for 4-5 minutes on each side, ensuring the surface of the meat is thoroughly cooked. Set aside on a plate, cover with foil and rest while you make the sauce.
3. Put the couscous in a bowl, pour over 400ml boiling water, season and cover. Leave for 6 minutes, then fluff up with a fork. Meanwhile, in a small bowl, beat the tahini, garlic and lemon juice with 1 tbsp warm water. Season and mix in the dill. Serve the couscous with the lamb, spiced cauliflower, tahini sauce and any resting juices, garnished with extra dill.
Cook’s tip When enjoyed as part of a healthy balanced diet, there are more benefits to eating lamb than just the taste. Lamb is naturally high in protein and essential nutrients such as vitamin B12 and niacin, both of which support normal brain function and the reduction of tiredness and fatigue.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in March 2021.