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grass fed Lamb Steaks and tahini

Lamb steaks and tahini recipe

The Dorset Meat Company

Lamb steaks make a great midweek dish. Quick to cook and full of delicious flavour especially partnered with a creamy tahini sauce, these two are the perfect taste match. We serve this with a couscous and roasted vegetable salad, drizzled with more of our tahini dressing.


4 x lamb chump steaks

4 cloves of garlic

Bunch of mint leaves

Bunch of coriander leaves

Tablespoon of olive oil

1 tsp paprika, fennel powder, cinnamon, cumin

Pinch Pepper and salt

Juice of a lemon

Heaped tablespoon of light tahini

50ml hot water


Finely chop in a blender/processor the mint leaves, garlic and coriander. Now add half the lemon juice and table spoon of olive oil and all the spices, salt and pepper to create a rough paste.

Add the lamb steaks to a baking dish and smother them with the paste turning to coat on both sides. Allow to sit for at least 20 minutes.

Heat a griddle pan to a medium temperature and cook the lamb steaks for 8-10 minutes depending on thickness and how rare you like them, turning halfway through to cook both sides. Remove from the pan to a warm plate

Mix together the tahini, hot water and remaining lemon juice.

Slice the lamb steaks and drizzle over the tahini dressing, using any remaining dressing to pour over any accompanying vegetables or salad,





Used in this recipe

grass-fed Lamb Leg Steaks
lamb chump