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Ann Wilson - Stairway To Heaven

Hairy Recipe: Lamb steaks with mint and stewed broad beans

Lamb Steaks

4 lamb steaks, around 150g each

2 tsp olive oil

1 tbsp red wine vinegar

2 tsp dried mint

1 tsp cumin (optional)

½ tsp sugar, honey or pomegranate molasses


For the broad beans:

1 onion

2 cloves garlic

2 tsp olive oil

Zest and juice of ½ lemon

1 tsp cumin

Pinch cinnamon

1 tsp dried oregano

500g frozen broad beans, defrosted

200ml stock or water

200g tinned tomatoes

1 tsp pomegranate molasses (optional)

A small bunch of parsley

 

First marinade the lamb. Trim the lamb of any fat. Whisk together the olive oil, red wine vinegar, mint, cumin if using and the sugar, honey or pomegranate molasses. Rub into the lamb steaks and leave for at least 10 minutes, preferably a little longer. If you can do this in advance, so much the better.

While the lamb is marinating, make the broad bean dish. Finely chop the onion and garlic. Heat the olive oil in a casserole or saucepan and add the onion. Saute on a medium heat for a few minutes, then add the garlic, lemon zest, spices and oregano. Season with salt and pepper, then add the broad beans and stock or water. Bring to the boil, then turn down the heat, cover, and cook for 5 minutes.

At this point, heat a griddle until it is very hot – this should take at least 5 minutes. Add the tomatoes, lemon juice and pomegranate molasses to the broad beans and continue to simmer gently until you have cooked the lamb.

Shake off any excess marinade from the steaks then place them on the griddle. Grill for 2-3 minutes on each side until well charred on the outside but pink in the middle. Remove from the griddle and allow to rest for a few minutes.

Serve the lamb steaks with the broad beans on the side. Finely chop the parsley and use it to garnish the beans.

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