zoom Spiced Lamb Steaks with Lemony Chickpeas
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    Spiced Lamb Steaks with Lemony Chickpeas

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    Spiced Lamb Steaks with Lemony Chickpeas

    Go Greek with these juicy, pan-fried or barbecues spice-crusted lamb steaks, served with crushed chickpeas and a wild roquette salad.

    • Preparation time: 10 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 18 minutes to 20 minutes 20 minutes

    Serves: 2


    • 1 tsp cumin seeds
    • 1 tsp dried oregano
    • 2 Waitrose Welsh Lamb steaks
    • For the salad:
    • 1 small red onion, finely sliced
    • 2 vine tomatoes, roughly chopped
    • ½ x 50g pack Waitrose Wild Roquette
    • 20g pack fresh mint leaves, roughly chopped
    • Leg Steaks
    • 2 tbsp olive oil
    • 410g can chickpeas, drained
    • Juice of 1 lemon


    1. Rub the cumin seeds and oregano into the lamb on both sides. Heat 1 tablespoon of the oil in a frying pan. When hot, add the steaks and cook for 4-5 minutes on each side for juicy medium-rare meat, a couple of minutes more for medium.
    2. Remove the steaks, cover and keep warm. Add the chickpeas, seasoning and half the lemon juice to the pan. Crush half of the chickpeas with the back of a spoon to make a thickly textured sauce in the pan. Remove from the heat.
    3. For the salad, place the onion in a bowl and mix with the tomatoes, roquette, mint, remaining lemon juice and olive oil. Serve the lamb steaks with the chickpeas, tomato and mint salad, and toasted pitta bread.

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    Cook's tips

    Use other cuts of lamb if you prefer, such as fillet, chops, or leg steaks with the bone left in.


    Average user rating

    5 stars