Try this super simple spiced lamb recipe with tender long-stemmed broccoli, topped with a fresh and zingy lemon and shallot dressing, an easy midweek meal for two
Prep
10mins
Cooking
20mins
Difficulty-Level
Easy
Dietary
Gluten Free
Ingredients
Lamb leg steaks: 2
Olive Oil: 1 tbsp
Ground Cumin: ½ tsp
Hot chili powder: ½ tsp
Golden raisins: 2 tbsp
Tender stem Broccoli: 200g
Dressing
Shallot 1, finely chopped
Pine Nut butter: 2 tbsp
Lemon juice: 2 tsp
Honey: 1 tsp
Directions
- Put the lamb steaks on a plate, rub with the oil then sprinkle the cumin and chili powderover the both sides, and season.
- Put the raisins in small bowl and pour some boiling water over them. Leave for 5 minutes then drain well.
- Drop the broccoli into boiling salted water and cook for 3 – 4 minutes or until just tender.
- Whisk the shallot, pine nut butter, lemon juice and honey with 2tsp boiling water.
- Heat a griddle to hot then sear the lamb for 3 minutes on each side. Rest for 3 minutes under foil.
- Drain the broccoli then toss with the dressing. Serve the lamb with the broccoli and scatter over the raisins.
Recipe by Janine Ratcliffe / Olive Magazine
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