Lamb steaks and tahini recipe
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,