Spiced Lamb Steaks with Lemony Chickpeas
By 1036
Published on 26 April 2022
Go Greek with these juicy, pan-fried or barbecued spice-crusted lamb steaks, served with crushed chickpeas and a tomato and mint salad.Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 1 tsp of dried oregano
- 1 tsp of cumin seeds
- 2 vine tomatoes
- 2 lamb steaks
- 2 tbsp of extra virgin olive oil
- 410 g of chickpeas, drained
- 1 lemons
- 25 g of wild rocket
- 1 red onions
- 20 g of fresh mint, roughly chopped
Method
Step 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.Step 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.Step 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.